Ingredients
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1 tablespoon vegetable oil
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1 onion, thinly sliced
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1/2 teaspoon salt
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2 teaspoons curry powder
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1 cup unsweetened coconut milk
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1 (14 1/2 ounce) can diced tomatoes, drained
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1 tablespoon tomato paste
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3 cups fresh Baby Spinach
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2 cups hot cooked rice
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1 garlic clove, chopped
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1 lb chicken breast, boned, skinned and cut into 1-in . cubes
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
- Add curry powder and cook, stirring, 1 minute.
- Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
- Add chicken and simmer until cooked through, 6 minutes.
- Turn off heat.
- Add the spinach and stir until wilted, 1 minute.
- Serve hot over rice.