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Chicken Curry


1 tbsp. vegetable oil (used canola oil)
1 medium onion, thinly sliced
1/4 teaspoon salt
2 teaspoons curry powder
*2 teaspoons cayenne pepper
1 can (12-14 ounces) unsweetened coconut milk
1 cup canned diced tomatoes
2 tablespoons tomato paste
*1/2 cup heavy cream
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cups packed fresh baby spinach (used haricot vert)

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.

Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach, heavy cream, and cook for 3 minutes or until wilted (haricot vert turns bright green), stirring occasionally. Season to taste with salt. Serve over brown rice.

*It can’t get simpler than this but it taste like you cooked it for hours. We love curry  with cayenne pepper makes it even better…way better. I added whatever veggie I have. enJOY!!! 

Source: Spoonful