Creamy Curried Chicken

Name: Creamy Curried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Indian
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it’ll become a favorite with your family, too. —Tracy Simiele, Chardon, Oh

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

1. 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.
2. 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.

Nutrition Facts

1 cup chicken mixture with 3/4 cup rice: 508 calories, 27g fat (19g saturated fat), 63mg cholesterol, 541mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.

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