This curry chicken recipe is a big hit in our home. My 3-year-old son and 1-year-old daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, your family will, too.

 

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    4 servings

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.

Nutrition Facts

1 each: 508 calories, 27g fat (19g saturated fat), 63mg cholesterol, 541mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.