Ingredients

6 chicken breasts (cook as per instructions and cut into 1/2-inch portions)
1/2 cube chicken bullion
1 tsp. powdered seasoning (Maggi, Adobo or other "all spice")
3 tbsp. corn oil
1/4 cup raisins
1/2 cup mayonnaise
1 small onion (chopped)
2 tsp. powdered curry
1 tbsp. tomato paste
1/2 cup red wine
1 bay leaf
2 tsp. fresh lime juice
1/4 tsp. thyme
1/4 tsp. oregano
Salt and ground pepper to taste


Instructions

1) Put 2 tbsp. of corn oil in a frying pan over a medium to high flame.

2) Coat or dress the chicken breast with powdered seasoning (not breadcrumbs).

3) Fry the chicken breasts for about 3 minutes on each side.

4) Add 1/2 cup of water and the 1/2 chicken bouillon cube by breaking it into a powder with your fingers over the pan.

5) Place a lid over the pan and cook on low to medium for 8 minutes.

6) Turn off heat and remove chicken breasts (save the broth for later use).

7) Put the chicken on a paper towel-covered plate to drain off the oil.

8) Cut the breasts into 1/2-inch cubes or strips.

9) In a new frying pan, add the remaining corn oil and place over a low flame.

10) Fry the chopped onions for 2 to 3 minutes.

11) Add the curry, thyme, oregano and chicken broth (left over from frying the breasts). Also add an additional 3/4 cup of water, the red wine and 1 tsp. of fresh lime juice.

12) Cook or simmer on a low flame for a few minutes. Turn off and allow the mixture to cool down.

13) In a mixing bowl, add the 1/2 cup of mayonnaise, 1 tsp. of lime juice, raisins, salt and pepper.

14) Strain off the liquid from the frying pan. Add 1/2 cup of this broth to the mayonnaise mixture in the bowl (without the onions).

15) Add the chicken to the bowl and toss it together with the remaining ingredients.

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