Fragrant Curried Chicken with Creamy Yogurt

Lynne Rossetto Kasper.

ingredients

2 to 2-1/2 pounds boneless chicken thighs (organic preferred), cut into 1-inch pieces
1 teaspoon fresh-ground black pepper
1/4 teaspoon salt
5 large cloves garlic
3-inch long piece fresh ginger, peeled and coarse chopped
2 fresh jalapeño chiles, stemmed and seeded (serrano or small Thai chiles are more typical of this dish, but are very hot)
2 medium onions, 1 coarse chopped, the other thin sliced
1/2 teaspoon each ground cinnamon, coriander, and cumin
Water
4 tablespoons cold-pressed vegetable oil, or extra-virgin olive oil
One 14-ounce can diced tomatoes
3 tablespoons raisins
1 cup organic whole milk yogurt, drained of excess liquid