Chicken Curry and Rice

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:

1. Sprinkle chicken with spices.

 
2. In a large skillet, sauté chicken and onion in oil until chicken is no longer pink.

 
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3. Stir in coconut milk and tomato paste.

 
4. Bring to a boil.

 
5. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. (It took longer than 5 minutes.)
6. Add spinach and tomato. Cook 2-3 minutes longer or until spinach is wilted. (My Swiss chard took longer.)

 
7. Serve with rice.

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.