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Cinnamon Gardens Chicken Curry

Yields1 Serving

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.

 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
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.