tonight i made my own variation of a wicked curry recipe.
saute chicken cubes (or tofu) (i used 2 chicken breasts) in oil (i used pumpkin seed oil) and add 1 onion (chopped) and 2 cloves minced garlic after 3 minutes or so. cook on medium heat until chicken is cooked through and onions are soft and glossy. add about 250 mL coconut milk, a 14oz can plum tomatoes (sauce and all), 2-3 tablespoons curry powder and stir well to break up the tomatoes. simmer uncovered to thicken (about 20 mins), then add raisins (a handful) and fresh spinach leaves (as many as you want). i juiced 1/2 a lemon and added the juice, and a can of pineapple chunks. simmer 5 minutes more and serve onto basmati rice.
mmm mmm good.