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Curry Chicken

Curry Chicken
“This is a big hit in our home. My 3-year-old son and 1-year-old daughter gobble it up,” says Tracy Simiele from Chardon, Ohio. With its irresistible blend of curry and sweet coconut milk, your family will, too.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups uncooked instant rice
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 1 can (13.66 ounces) coconut milk
  • 2 tablespoons tomato paste
  • 3 cups fresh baby spinach
  • 1 cup chopped tomato

Directions

  • 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 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.
Editor’s Note: You may substitute 1/4 teaspoon coconut extract and 1 cup milk, cream or other dairy product for each cup of coconut milk.
© Taste of Home 2013

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Curry Chicken (continued)

Nutrition Facts: 1 cup chicken mixture with 3/4 cup rice equals 508 calories, 27 g fat (19 g saturated fat), 63 mg cholesterol, 541 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.
© Taste of Home 2013