Tuesday, April 6, 2010

Chicken Curry

This was simple and fast -- and delicious! I think it's one of my new fave dinners!

1 tbsp vegetable oil
1 med onion, chopped
1/2 tsp salt
2 tsp curry powder
1 can (12-14 oz) unsweetened coconut milk
1 cup canned diced tomatoes
2 tbsp tomato paste
1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch cubes
3 cups packed fresh baby spinach

1. In a large skillet, heat the oil over medium-high heat. Add the onion and the salt. Cook until softened, about 5 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.

2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

3. Add the chicken (I seasoned with salt & pepper first), stir well, and cook 5-6 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.

(I got this recipe from Family Fun Magazine. Says it makes 4 servings, but there was plenty leftover when my family was done!)

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