Curry Chicken
by Heather
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posted Oct 17 2012 10:41AM
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Simple to make and packs a super-veggie punch with spinach, tomato and onion!
1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts,cut into 1-inch pieces
2 tsp curry powder
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 tbsp canola oil
1 can (14 oz) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
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