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. Stir in curry paste, cinnamon, coriander and cumin and cook for about 1 minute, or until fragrant.
Raise heat to medium-high, add chicken an sauté for about 4 minutes, or until coated with spices and slightly browned. Season with salt and pepper and remove chicken to a bowl. Add coconut milk and tomatoes to pan and stir in, scraping up any bits on bottom of pan. Bring to a boil.
9.Reduce heat and simmer for 5 minutes, or until thickened.
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.
13.Taste for seasoning, adding salt or lemon juice as needed. Sprinkle with coriander.
Serving
Suggestions
An excellent fragrant curry to eat with Indian bread or rice. Use a curry paste that suits your taste – mild, medium, hot.
Originally Submitted
12/17/2012
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