February 26, 2009I found this recipe in the Family Fun magazine 2 or 3 years ago and we all love it! This recipe is why I always keep spinach and coconut milk on hand!
1. In a large skillet, heat the vegetable 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. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice. (I'm a huge fan of jasmine and basmati rices. Mmm!)
Makes 6 servings.
RECIPE INGREDIENTS: | |
 | 1 tbsp. vegetable oil |
| 1 medium onion, thinly sliced |
| 1/4 teaspoon salt (I think I put about 1/2 tsp.) |
| 2 teaspoons curry powder |
| 1 can (12-14 ounces) unsweetened coconut milk |
| 1 cup canned diced tomatoes (I put a whole 14.5 oz can) |
| 2 tablespoons tomato paste |
| 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes |
| 3 cups packed fresh baby spinach (I also have used either frozen --thaw before using-- or canned, and they both are delicious) |
1. In a large skillet, heat the vegetable 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. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice. (I'm a huge fan of jasmine and basmati rices. Mmm!)
Makes 6 servings.
No comments:
Post a Comment