Curry Chicken with Spinach
Servings 3-4
INGREDIENTS:
1 pound boneless chicken breasts, cut into 1-inch cubes
2 teaspoon curry powder (can use more)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup vegetable oil (or as needed)
1 small onion, chopped
3 garlic cloves, minced
1 (14-ounce) can coconut milk
2 tablespoons tomato paste
3 cups packed fresh baby spinach
1 tomato, chopped
cooked rice (use a s much as you like)
INSTRUCTIONS:———————————————
In s small bowl combine the curry powder with salt and black pepper.
Place the chicken cubes in a bowl then toss with the seasoning mix.
Heat oil in a large skillet or Dutch oven over medium-high heat; add in the seasoned chicken cubes and cook until the the chicken is no longer pink (about 6 minutes) remove to a plate.
Add in onion and saute for about 3 minutes.
Add in garlic and cook stirring for about 1 minute.
Add the chicken back to the skillet, then stir in coconut milk and tomato paste; bring to a simmer over medium heat.
Reduce heat to low and simmer uncovered for about 7-8 minutes or until thickened.
Mix in the spinach and chopped tomato; continue to cook for another 2-3 minutes or until the spinach has wilted.
Serve with hot cooked rice.
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Tags: chicken breast
