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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up. Ingredients:
1 tablespoon vegetable oil |
1 onion, thinly sliced |
1 garlic clove, chopped |
1/2 teaspoon salt |
2 teaspoons curry powder |
1 cup unsweetened coconut milk |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 tablespoon tomato paste |
1 lb chicken breast, boned, skinned and cut into 1-in . cubes |
3 cups fresh baby spinach |
2 cups hot cooked rice |
Directions:
1. In a large skillet, heat vegetable oil over medium heat.
2. Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
3. Add curry powder and cook, stirring, 1 minute.
4. Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
5. Add chicken and simmer until cooked through, 6 minutes.
6. Turn off heat.
7. Add the spinach and stir until wilted, 1 minute.
8. Serve hot over rice.
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