curry chicken

By TristaWeir

Ingredients

• 1 1/2 cups uncooked instant rice
• 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
• 2 tsp curry powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup chopped onion
• 1 tbsp vegetable oil
• 1 can (13 1/2 oz) coconut milk
• 2 tbsp tomato paste
• 3 cups fresh baby spinach
• 1 cup chopped tomato

Preparation

Step 1

Cook the rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt, and pepper. In large skillet, saute chicken and onion in oil until the chicken is no longer pink.

Stir in coconut milk and tomato paste. Bring to 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.