Tina passed this recipe on to me. It's from Simple & Delicious magazine. Looks yummy!
Curry Chicken
1-1/2 cups uncooked instant rice
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 tbsp. canola oil
1 can (14 oz.) coconut milk
2 tbsp. tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in the coconut milk and tomato paste. Bring to a 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. Yield: 4 servings.
1-1/2 cups uncooked instant rice
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 tbsp. canola oil
1 can (14 oz.) coconut milk
2 tbsp. tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir in the coconut milk and tomato paste. Bring to a 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. Yield: 4 servings.
*** Update: I made this recipe on March 19th, and it was so good that I literally wanted to lick my plate! You have to try this one!
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
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