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Curried Chicken with Spinach and Tomatoes Recipe

   
 

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     Curried Chicken with Spinach and Tomatoes

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cups water
1 cup long grain rice
1 t olive oil
1 large onion, or 1 cup chopped
1 pound skinless, boneless chicken breast halves
1 can 14.5 oz diced tomatoes seasoned with onions
2 t bottled minced garlic, or minced fresh
1 t bottled ginger, or 1 t fresh ginger, finely grated
2 t curry powder
 
1 bag (10 oz) washed fresh baby spinach
1/4 cup mango chutney
1/2 c sour cream, or Greek Yogurt
black pepper to taste

Instructions
Bring 2 cups water to boil in a medium saucepan. Add the rice, reduce heat, cover pan, cook until tender, about 17 minutes.
Heat oil in an extra-deep 12 inch nonstick skillet that has a lid. Pell and coarsely chop the onion, adding to skillet as you chop. Continue to cook, stirring from time to time, while cutting the chicken tinto bite-size chunks. Add chick to the skillet as you cut. Increase the heat to medium-high, and cook, stirring from time to time, until the chicken is lo longer pink in the center, 5 to 6 minutes.
Reduce heat to medium. Add the tomatoes with their juice, and garlic, ginger, chutney and curry powder. Stir well.
Sprinkle the spinach on top of the chicken mixture and cover the pan. Steam the spinach just until it beings to wilt, about 2 minutes. Remove the skillet from heat, add the sour cream. Stir until the sour cream is fully incorporated into the sauce. Season lightly with pepper. Serve, spooning chicken mixture over the rice.
Serving Suggestions
Don't use fat-free sour cream; it won't melt properly.


Originally Submitted
5/23/2013





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