Ingredients

2 tbsp (25 mL) vegetable oil 1 large onion, finely chopped 1 tbsp (15 mL) ginger, finely chopped 1 tbsp (15 mL) garlic, finely chopped 2 tbsp (25 mL) medium curry paste 1 tsp (5 mL) ground cinnamon 1 tsp (5 mL) ground coriander seed 1 tsp (5 mL) ground cumin 2 lb (1 kg) boneless, skinless chicken breasts cut in 2-inch (5-cm) pieces Salt and freshly ground pepper 1 cup (250 mL) coconut milk 2 cups (500 mL) drained chopped canned tomatoes 1 tbsp (15 mL) lemon juice 2 cups (500 mL) baby spinach 1 cup (250 mL) golden raisins Garnish 2 tbsp (25 mL) chopped coriander

Description

An Excellent, Fragrant Curry To Eat On Its Own Or Paired With Indian Bread Or Rice. If You Are Cooking It To Combine With The Rice Casserole, Cook About 5 Minutes Or Until Chicken Is Still Slightly Pink In Centre. The Chicken Continues To Cook When Layere

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