Chicken Curry

Difficulty: Medium

Prep

:10

Cook

:20

Serves

4

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Ingredients:

    • 3 cups cooked white rice
    • 1 lb. boneless skinless chicken breasts, cut into small pieces
    • 2 teaspoons curry powder
    • ¾ teaspoon salt
    • ½ teaspoon pepper
    • 1 small yellow onion, chopped
    • 1 tablespoon canola oil
    • 13 oz. coconut milk
    • 2 tablespoons tomato paste
    • 3 cups fresh baby spinach
    • 1 cup chopped tomato

Steps:

  1. Remove chicken from refrigerator about an hour before cooking.
  2. Rinse and dry thoroughly. Rub the chicken with curry, salt and pepper.
  3. In a large skillet over medium heat, sauté chicken and onion in oil until chicken is cooked through.
  4. Stir in coconut milk and tomato paste.
  5. Bring to a boil.
  6. Reduce heat.
  7. Simmer uncovered for 5 minutes or until thickened.
  8. Add spinach and tomato.
  9. Cook for an additional 2-3 minutes or until spinach is wilted.
  10. Serve immediately over hot rice.
  11. Enjoy!