Name: Lucy Waverman's Cinnamon Gardens Chicken Curry
Yield: 6
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 -

Lucy Waverman's Cinnamon Gardens Chicken Curry

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Ingredients for - Lucy Waverman's Cinnamon Gardens Chicken Curry

1. 2 tbsp. vegetable oil -

2. 1 large onion -

3. 1 tbsp. ginger -

4. 1 tbsp. garlic -

5. 2 tbsp. medium curry paste -

6. 1 tsp. ground cinnamon -

7. 1 tsp. Ground coriander seed -

8. 1 tsp. ground cumin -

9. 2 lb. boneless, skinless breasts -

10. Salt and freshly ground pepper -

11. 1 c. coconut milk -

12. 2 c. drained chopped canned tomatoes -

13. 1 tbsp. lemon juice -

14. 2 c. baby spinach -

15. 1 c. golden raisins -

16. 2 tbsp. chopped coriander -

How to cook deliciously - Lucy Waverman's Cinnamon Gardens Chicken Curry

1. Stage

Heat 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.

2. Stage

Stir 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.

3. Stage

Add 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.

4. Stage

Return 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.