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Heather Moore

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Curry Chicken

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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10/17/2012 9:40AM
Curry Chicken
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