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.
2lbsboneless, skinless chicken breasts, cut in 2-inch pieces
salt and freshly ground pepper
1cupcoconut milk
2cupschopped canned tomatoes
2cupsbaby spinach
1cupraisins
1tbsplemon juice
2tbspchopped fresh coriander
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. Add ginger and garlic. Cook for 5 minutes longer.
2
Stir in curry paste, cinnamon, coriander and cumin and cook for about 1 minutes, or until fragrant.
3
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.
4
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.
5
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
2tbspvegetable oil
2cupsfinely chopped onions
1tbspfinely chopped gingerroot
1tbspfinely chopped garlic
2tbspIndian curry paste
1tspground cinnamon
1tspground coriander
1tspground cumin
2lbsboneless, skinless chicken breasts, cut in 2-inch pieces
salt and freshly ground pepper
1cupcoconut milk
2cupschopped canned tomatoes
2cupsbaby spinach
1cupraisins
1tbsplemon juice
2tbspchopped fresh coriander
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. Add ginger and garlic. Cook for 5 minutes longer.
2
Stir in curry paste, cinnamon, coriander and cumin and cook for about 1 minutes, or until fragrant.
3
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.
4
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.
5
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.
