Instructions: Cut the chicken into roughly 1 inch cubes. Rinse and pat dry.

In a large heavy skillet (cast iron works well), heat the oil over medium high heat until "shimmery." Add and cook, stirring occasionally until golden brown (7 to 10 minutes) the onion.

Once onion is cooked, add garlic, ginger, curry powder and turmeric, stirring for about 30 seconds. If turmeric is not available, increase curry powder to 2 to 2 1/2 teaspoons. Add the chicken and cook stirring, until the chicken loses its raw color, 2 to 3 minutes. Stir in the yogurt. Cook, stirring occasionally over high heat until the liquid has reduced and thickened and the oil separates and pools, 3 to 5 minutes.

Stir in water and salt (if desired). Reduce the heat so that the liquid bubbles gently, cover and cook until the meat juices run clear, 30-40 minutes (may be less). About 5 minutes before meat is done, add currants (or raisins) or any other fruit desired. Remove the chicken to a platter or wide bowl and cover to keep warm. If the sauce is thin and runny, uncover the pot and boil over high heat to reduce and thicken it. Pour over the chicken. Serve over hot cooked rice.

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