April 8th, 2012
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.
Add ginger and garlic. Cook for 5 minutes longer.
Stir in curry paste, cinnamon, coriander and cumin and cook for about 1 minute, or until fragrant.
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.
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.
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.
Stir in lemon juice. Taste for seasoning, adding salt or lemon juice as needed. Sprinkle with cilantro.