1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Instructions
Cook rice according to package directions.
Meanwhile, sprinkle the chicken with curry, salt and
pepper. In a large skillet, saute chicken and onion
in oil until chicken is no longer pink.
Stir in coconut milk and tomato paste. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes
or until thickened. Add spinach and tomato; cook 2-3
minutes longer or until spinach is wilted. Serve
with rice.
Originally Submitted
4/30/2016
0 Out of 5 from
0 reviews
You can add this Creamy Curried Chicken recipe to your own private DesktopCookbook.