Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: toss chicken pieces in flour, salt, pepper and chili flakes. heat 2 1/2 t oil in dutch oven or large skillet. brown chicken well. add red pepper, onion, apple, curry. add oil if needed. reduce heat; cook, stirring frequently, until onion is soft and transparent. combine stock and tomato paste and add to chicken. add raisins; simmer, stirring occasionally,until chicken is cooked and sauce thick, about 25 minutes. can be served with chutney, chopped peanuts or almonds, scallions.

Target recipe: in a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water. stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). add curry powder and stir about 30 seconds. add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits. bring it to a boil, cover and simmer for 10 minutes. cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes. in a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. stir mixture into the soup. add peas and continue to simmer for about 10 minutes. ladle curry into bowls, garnish with cilantro.