CategoryPoultry

Source: Lucy’s Kitchen
Region: India
Rating: 10/10
An excellent fragrant curry to eat with Indian bread or rice. Use a curry paste that suits your taste – mild, medium or hot.

Yields1 Serving

2 tbsp vegetable oil

2 cups finely chopped onions

1 tbsp finely chopped gingerroot

1 tbsp finely chopped garlic

2 tbsp Indian curry paste

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp ground cumin

2 lbs boneless, skinless chicken breasts, cut in 2-inch pieces

salt and freshly ground pepper

1 cup coconut milk

2 cups chopped canned tomatoes

2 cups baby spinach

1 cup raisins

1 tbsp lemon juice

2 tbsp chopped fresh coriander

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 minutes, 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 coriander.

Ingredients