Chicken Curry In A Hurry
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.