Growing up Indian food was never in my diet. In fact, I'd never tried a curry until I was well into college and once i did it was love at first bite! I can't say that I'm an adventurous Indian food eater but I am a curry lover! I learned a simple chicken curry recipe that I've been
I always enjoy this and I hope you will too!
1 Tbsp canola oil
1 pound boneless, skinless chicken breast cut into 1 inch cubes
1 medium onion, sliced
2 Tbsp curry powder
1/2 tsp salt
1/4 tsp pepper
2 1/2 Tbsps tomato paste
1 can (14oz) coconut milk*
1 cup chopped tomatoes
3 cups fresh baby spinach
1 1/2 cups cooked rice
Heat the canola oil. Coat the chicken with curry, salt and pepper and then add the chicken and onions to the hot oil. Stir occasionally until the chicken is fully cooked.
Add the coconut milk and tomato paste.
Bring to a boil, reduce heat and simmer (uncovered) for 5 minutes or until the sauce is thickened.
Add the spinach and tomatoes and cook an additional 2-3 minutes, until the spinach has wilted.
Serve over rice.
*I've tried this recipe many times and after many successes and some failures I've found that you should not use the light version of the coconut milk for this recipe. It makes the curry too watery.
Also, with coconut milk you should open the can from the bottom (weird, I know).
Thanks for reading.
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