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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fast and simple from Family Fun magazine-does that mean it's kid friendly? Ingredients:
1 1/2 teaspoons vegetable oil |
1 medium onion, thinly sliced |
1/4 teaspoon salt |
2 teaspoons curry powder |
1 (12 -14 ounce) can coconut milk, unsweetened |
1 cup canned diced tomato |
2 tablespoons tomato paste |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
3 cups fresh baby spinach, packed |
Directions:
1. In a large skillet, heat oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste and cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well and cook 5-6 minutes or until the chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally.
4. Season to taste with salt and serve over steamed rice.
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