This is another great recipe that we found years ago from our friend Michelle @ Made By Michelle. It is an easy chicken curry that is delicious. I think we have gotten kind of tainted (in a good way) by this recipe – earlier this year I tried another chicken curry recipe from allrecipes that had a lot of high ratings, and it took way longer and was (in our opinions) not nearly as good as this one.
1 T. vegetable oil
1 medium onion, thinly sliced
1/2 tsp. salt
2 tsp. curry powder
1 can (12-14 oz.) unsweetened coconut milk
1 can (14.5 oz.) diced tomatoes
2 T. tomato paste
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes (we have some pre-cooked and frozen, again for easy cooking)
3 c. packed fresh baby spinach (we used 1 c. here – it was what we had on hand, and about what I thought my kids could handle)
Step 1: In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
Step 2: Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
Step 3: Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.
It is a winner here – and curry is such a great flavor too.