Saute four cloves of minced garlic with one large chopped onion with a tablespoon of virgin olive oil in a large nonstick skillet. Wash six boneless and skinned chicken breast halves and add to sauteed garlic-onion mix. Saute chicken until brown. Add two-thirds cup of water, one-half cup of seedless golden raisins, a half-cup of low sugar apricot preserves, and one tablespoon of curry powder. Stir during addition, especially as you add the curry (last addition). Add one more teaspoon of curry powder for taste. Cook chicken mixture uncovered, on simmer for 15-20 min or less. Stir often. When water is gone, stir in two and one half cups of non-fat plain low-sodium yogurt. Stir constantly while simmering on low until yogurt has heated. Do not boil. Serve on a bed of freshly steamed basmati rice, which may be prepared according to package instructions just after curry has been added to the chicken mixture above.