Chicken & Vegtable Curry
INGREDIENTS
  • Servings: 4
  • 1 tbsp. vegetable oil
  • 1 medium onion, thinly sliced
  • 1/4 teaspoon salt
  • 2 teaspoons curry powder
  • 1 can (12-14 ounces) unsweetened coconut milk
  • 1 cup canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 cups packed fresh baby spinach
DIRECTIONS
  1. 1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
  2. 2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
  3. 3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.