Surinam Style Chicken Curry With Coconut Almond Rice

1½ pounds chicken thighs
2 cups Jasmine rice
1 or 2 medium onions
1 can coconut milk
3-4 leaves fresh spinach
1 cup raisins
1 cup sliced almonds
1 carrot
2 cloves garlic, finely chopped
1 tablespoon whole black pepper
Spices: Curry powder, cumin, salt, garlic powder, onion powder

Simmer the chicken in a large, deep covered pan and start the rice. Chop garlic, carrot and onion and add to the pan with the chicken. Add almonds to the rice. After about 5 minutes add raisins and whole black pepper to the chicken pan. Add fresh spinach leaves to the chicken pan. Add coconut milk to the rice mixture. Cover both and let them simmer but watch them. At this point I like to shred a carrot lengthwise on a cheese grater and add that to the rice for visual effect. Variations that you can try are different vegetables and spices. Chicken bouillon works nicely. Enjoy!