Filed Under: boil, indian, main-dish, spicesherbs

Cinnamon Gardens Chicken Curry

An excellent fragrant curry to eat with Naan bread or rice. Use a curry paste that suits your taste - mild, medium or hot.

April 8th, 2012

Prep Time
20 minutes
Cook Time
35 minutes
  • 2 tablespoons vegetable oil
  • 2 Cups finely chopped onions
  • 1 tablespoon finely chopped gingerroot
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons curry paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds boneless, skinless chicken breasts, cut in 2-inch pieces
  • 1 Cup coconut milk
  • 2 Cups chopped canned tomatoes
  • 2 Cups baby spinach
  • 1 Cup raisins
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh cilantro
  1. Heat oil in a large wok or skillet over medium-low heat. Add onions and cook slowly for about 10 minutes, or until softened and browned on edges.

  2. Add ginger and garlic. Cook for 5 minutes longer.

  3. Stir in curry paste, cinnamon, coriander and cumin and cook for about 1 minute, or until fragrant.

  4. Raise heat to medium-high, add chicken and sauté for about 4 minutes, or until coated with spices and slightly browned. Season with salt and pepper and remove chicken to a bowl.

  5. Add coconut milk and tomatoes to wok and stir in, scraping up any bits on bottom of pan. Bring to a boil. Reduce heat and simmer for 5 minutes, or until thickened.

  6. Return chicken to pan and simmer, uncovered, for 4 to 5 minutes, or until chicken is almost cooked through. Add spinach and raisins and cook for 5 minutes longer.

  7. Stir in lemon juice. Taste for seasoning, adding salt or lemon juice as needed. Sprinkle with cilantro.

Cinnamon Gardens Chicken Curry

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