Chicken Varuval

So, another chicken dish today by far? Previously, can you still recall my Curried Roast Chicken?  I hope you can still remember? Otherwise, perhaps you would like to flip over to the recipe and then, get up, close and personal to this Chicken Varuval, also known as dry style masala chicken (Jacket Potatoes Chicken Mince). One which I think is not the standard like the many Chicken Varuval. My version of course, as usual, must have the touch of me. A touch of natural sweet burst from dried raisins. Just a touch, nothing over-powering, a touch for the role play between spiciness, sweetness and awesome aroma of garam masala and coriander leaves (Honey Chilli Chicken & Sweet Chilli Chicken). Anything else is there for me to say (Butter Chicken, Ayam Masak Merah & Cashew Nut Masala Chicken)? I sincerely doubt. 

Ingredients
300g (about 1/4)chicken - cut into bite sizes
5 dried red chillies (or as preferred) - snip into 3-4 pieces
70g (1/2 handful) yellow raisins
1 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp garam masala or all spice powder
2 stalks coriander leaves - sliced thinly
3 tsbp oil
Salt for taste

Method
Mix onion paste, ginger paste and garlic paste with chicken.
Keep aside
Heat oil and when heated, fry chillies and raisins for 1-2 mins.
Add chicken mixture and garam masala.
Season with salt.
Simmer and cook till chicken becomes soft and tender.
(Note; sprinkle some water if needed)
Off the heat and combine in coriander leaves.