Chicken baked in curry sauce

Ingredients:

• 150-170 g skinless and boneless chicken breasts (4 halves)
• 2 tablespoons of vegetable oil
• 2.5 tbsp. curry powder
• 1 small onion, chopped
• 1 Granny Smith apple, chopped (cored)
• 5 tablespoons golden raisins
• 1 cup chicken broth
• 1/4 cup heavy cream
• Honey, optional
• 1/4 cup toasted almonds

Preparation:

1. Heat oil in a medium skillet over medium heat. Rub the chicken breast halves with curry powder and 1 teaspoon of salt. Place the chicken breasts in the hot skillet, smooth side down, and cook for 7-8 minutes.
   
   Transfer the chicken to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 3 minutes. Combine the apples, raisins, and chicken breast and simmer over low heat.
2. Preheat oven to 200 degrees.
   
   Place the chicken back in the pan, cooked side up. Place in the oven and bake until the chicken is cooked through, about 10 minutes.
   
   Transfer the chicken to a cutting board. Place the pan over medium heat, add the cream, and simmer until slightly thickened, about 3 minutes. Season with salt to taste and add a little honey if you prefer a sweeter sauce. Slice the chicken into triangles and serve with the sauce and almonds.