Chicken Curry In A Hurry
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
1/2 teaspoon salt
1 tablespoon curry powder
1 14-ounce can coconut milk
1 cup diced tomatoes with chiles
2 tablespoons tomato paste
1 pound chicken breasts, cut into 1-inch cubes
3 cups fresh spinach
Heat the oil in a large skillet over medium heat. Saute chicken until browned, add the onions and salt, cook until soft. Add curry powder and cook for one minute stirring frequently.
Stir in coconut milk, tomatoes and tomato paste. Bring to boil and cook for 5 minutes or until thickened, stirring occasionally. Add spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Serve warm over noodle or rice.
Pairs Well With
Namaste everyone. This recipe dosen't use much pre-processed or canned items which is a positive. The ingredients are pretty easy to come by in any large grocery store. It's very good and smells great.