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Creamy Curried Chicken

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.

Reviews

Average Rating: 4.75
  • Kristi
    Mar 20, 2019
    This was very mild, but delicious. I will add more curry powder, cayenne, or tumeric if I make it again.
  • hairweare
    Jun 6, 2018

    Easy to make and tastes great

  • Anna
    Nov 13, 2017

    First of all I made this right now and WOW!! Its super duper delicious! I made it with my niece who has never taste Indian type cuisines and she went for thirds! Thank you so much for this! My whole family went nuts!!

  • Susie
    Jul 4, 2017

    this is a fab recipe my 24 yr old son who has cerebal palsy loved it along with 19yr old daughter and mega picky 10yr old loved it i just added a tin if chopped tomatoes and a tub of creme fraiche to make a little more sauce. served with naan bread and poppadoms and boiled rice cooked in rice cooker i have cooked several times using raw chicken and leftover roast both fab, thanks so much for great recipe my 10yr old ate curry a miracle and a happy mum

  • dlyn9smith
    Feb 9, 2016

    This was very easy. I did not have frozen spinach, so I used canned leaf spinach. It worked great. My husband said, "It's a keeper!".

  • mrslttim
    Oct 13, 2015

    Made this with no changes, then again adding grated carrots and 1 tsp. lemongrass. Excellent!

  • fascinator
    Jun 4, 2015

    This is delicious. Added some grated carrots and a green pepper.

  • Cheala
    Mar 1, 2015

    This was my 1st time cooking with Curry, this dish is delish. I used 1can of Rotel & almost another can of roasted tomatoes instead of fresh. Also I removed chicken & left onions in pot then added spinach more curry & a little cayenne pepper with seasonal spice & chopped garlic . I doubled recipe and cooked tomatoes & spinach for at least 30 minutes. Then added coconut milk & put chicken back in pot. Really came out good thumbs up dish I will be trying again I also replaced white rice with saffron yellow rice great meal.

  • JenandBry
    Feb 5, 2015

    This was amazing! I have a very picky 7-year old who won't eat just about everything healthy. He loved this and even ate the spinach! I've made this several times and it comes out perfect every time. The coconut milk gives a slight sweet flavor and a creamy texture.; so good!

  • jenaleec
    Oct 8, 2014

    I have been craving curry chicken so badly and this hit the spot! I had to add 1/2 tsp more of salt and use himalyan pink sea salt and added a sliced up green pepper, onion,a garlic clove and a bit of cayenne to give it some kick and more pepper. I like curry with a little fire and this was very tame but still delish! Will make again!

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