Yoghurt chicken stew

Ingredients for people 4

• 4 spoons of oil
• 2 small, finely sliced ​​onions
• 400 g chicken meat, boneless and without skin (the chest is fine)
• 3 / 4 of celery cup washed and cut into small pieces
• Salt
• Pepper
• 2 spoons of curry powder (medium spicy)
• 2 tablespoons of fresh lime juice
• 2 cups of whole white yogurt
• 1 spoon of white flour or cornstarch dissolved in a cup of cold water
To garnish:
• Toasted almonds
• Sultana raisins

Preparation

Heat the oil in a skillet over medium heat. Add the onions and fry them slowly until they wilt. Add the chopped chicken and celery and continue to cook for 15 'until the meat is well browned and flavored with celery and onions.
Add the salt, pepper, curry and lime juice and mix for another 1 '. Add 1 cup of water and bring to a boil. Reduce the heat, cover and cook for 1/2 hour, stirring occasionally.
In a separate bowl mix the yogurt, a little salt and the flour, mixing well so that no lumps form. When the chicken is cooked and tender, just before serving, add this sauce and heat for a few minutes over low heat. Don't simmer!
Garnish to taste with some almonds and raisins. Serve hot with white rice.