Curried Chicken Breast - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon olive oil
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 1/2 lbs boneless skinless chicken breasts (about 3)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained (such as Rotel, or RedGold brand)
1/4 cup fresh cilantro, chopped
2 (14 1/2 ounce) cans small whole potatoes, drained
3/4 cup fat free sour cream, at room temperature
1/4 cup raisins

Preparation

Measure spices into a small bowl.
Place garlic, ginger and onion in another bowl.
Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
Add the spices; stir and cook for a minute or two until the spices become fragrant.
Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
Add the chicken and cook 3 minutes, flipping the chicken occasionally.
Add potatoes, tomatoes with it's juice and cilantro.
Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
Remove from heat. Stir sour cream into sauce.
Serve immediately with hot rice and garnished with raisins.