Chicken Curry Recipe Lucy Waverman S Chicken Curry Recipe

Ingredients

2 tbsp. vegetable oil

1 large onion

1 tbsp. ginger

1 tbsp. garlic

2 tbsp. medium curry paste

1 tsp. ground cinnamon

1 tsp. Ground coriander seed

1 tsp. ground cumin

2 lb. boneless, skinless breasts

Salt and freshly ground pepper

1 c. coconut milk

2 c. drained chopped canned tomatoes

1 tbsp. lemon juice

2 c. baby spinach

1 c. golden raisins

2 tbsp. chopped coriander

Preparation

Step 1Heat oil in a skillet over medium low heat. Add onions and sauté slowly until softened and browned on the edges, about 10 minutes. Add ginger and garlic and sauté for 5 minutes longer.Step 2Stir in curry paste, cinnamon, coriander and cumin and cook until fragrant, about 1 minute. Add chicken and sauté for about 4 minutes or until coated with spices and slightly brown. Season to taste and remove chicken to a bowl.Step 3Add coconut milk and tomatoes to skillet, scraping up any bits at the bottom of the pan, and bring to boil. Reduce heat and simmer for 5 minutes or until thickened.Step 4Return chicken and simmer, uncovered, for 2 to 3 minutes or until chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed.