Combine half of the chicken breasts with 2 tablespoons of the flour in a plastic or paper bag; seal and shake to coat the chicken.
Heat 1 tablespoon of the oil in a large heavy nonstick skillet over high heat. Add the floured chicken in a single layer; cook for about 2 minutes or until deep golden brown. Turn the chicken breasts over and cook for 1 minute more. Transfer the chicken to a plate.
Combine the remaining chicken breasts and remaining 2 tablespoons flour in the bag and shake to coat. Cook the chicken in 1 tablespoon of the oil as in Step 2.
Add 1/2 cup of the chicken broth to the skillet. Bring to boiling, scraping up any browned bits from the bottom of the skillet; cook until the mixture is reduced by about half, about 2 to 3 minutes. Pour the sauce over the chicken. Clean out the skillet with paper toweling.
Heat 1 tablespoon of the oil in the skillet over low heat. Add almonds; cook for 1 to 2 minutes or until toasted. Remove almonds; reserve.
Add raisins to the skillet; toss for 15 to 20 seconds or until lightly browned. Add to the chicken.
Stir together curry powder, cumin, cinnamon, red pepper, cloves and salt in small dish.
Heat remaining 1 tablespoon oil in skillet over medium heat. Add ginger and garlic; cook 10 seconds. Stir in spice mixture; cook for 10 seconds.
Pour 3/4 cup of broth into skillet. Bring to boiling, stirring. Add chicken and raisins; cook for 1 minute. Stir in the room-temperature sour cream; gently cook until chicken and sauce are heated through; do not let boil. Garnish chicken with toasted almonds. Makes 4 servings.