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