Chicken Curry with Rice

3 tablespoons oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon ground ginger
salt to taste
8 skinless, boneless chicken breast halves – cut into bite-size pieces
2 tablespoons tomato paste
4 oz. jar pimentos
2 cups plain lowfat yogurt
3/4 cup coconut milk
1 lemon, juiced
1/2 teaspoon cayenne pepper
½ cup golden raisons
4 cups Cooked rice
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, paprika, ginger, and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, pimentos, raisons and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Stir in lemon juice, raisons, and cayenne pepper. Simmer 5 more minutes. Serve over rice.