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Servings

Prep Time

Cook Time

Ingredients

• 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

Directions

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.