Judy
Gold Post Medal for All Time! 677 Posts 
This is one of the best meals I ever made! The combination of the coconut milk and the tomatoes made a wonderful sauce. Instead of spinach, I used Swiss chard from my garden.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4
Ingredients:
- 1 lb boneless skinless chicken breasts or thighs, cut into 1 inch pieces
- 2 tsp curry powder
- 1/4 - 1 tsp cayenne pepper (optional, to taste)
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup onion, chopped
- 1 Tbsp canola oil
- 1 13 oz. can coconut milk
- 2 Tbsp tomato paste
- 3 cups fresh baby spinach
- 1 cup tomato, chopped (or 1 can diced tomatoes)
- 2 cups rice, cooked
Steps:
- Sprinkle chicken with spices.
- In a large skillet, sauté chicken and onion in oil until chicken is no longer pink.
- Stir in coconut milk and tomato paste.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes or until thickened. (It took longer than 5 minutes.)
- Add spinach and tomato. Cook 2-3 minutes longer or until spinach is wilted. (My Swiss chard took longer.)
- Serve with rice.
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Jess
Silver Post Medal for All Time! 267 Posts October 6, 20200 found this helpful
I love to use Swiss chard or kale instead of spinach. It holds up a little better and doesn't get slimy if cooked too long.
I also love coconut milk so I'll definitely have to try this one.
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