Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame.  

Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs).  You can use Maggi complete seasoning, Adobo or similar powdered “all season”.  

Fry the chicken breasts for about 3 minutes each side.  Add ½ cup of water and the ½ chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes.  Turn off and remove chicken breasts (save the broth or liquid contents that is in the pan for later use).  You may want to place the chicken on a paper towel covered plate to drain off the oil.  Cut the breasts into portions or ½ inch cubes / strips.  

In a new frying pan add the other Tablespoon of Corn oil and place over a low flame. 
Fry the chopped onions for 2 to 3 minutes.  Now add the curry, thyme, oregano and the liquid you have reserved from when you fried the chicken breasts.  Also add an additional ¾ cup of water, red wine and 1 teaspoon of fresh lime-juice.  Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water.  Turn off and allow to cool down. 

In a mixing bowl, add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins and salt & pepper to taste.    

Strain off the liquid from the frying pan. If it is more than ½ cup, then use about ½ cup only. Add this broth or liquid to the mayonnaise mixture in your bowl (just the broth and not the onions). Add your chicken to the bowl containing the mayonnaise-raisins and toss together with the other ingredients. 

Your crazy Dominican chicken is ready.