Categories: Curry Warm Easy

Ingredients

• 2-3 cups cooked 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 coconut/avacado 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. 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.

3. I usually at least triple this recipe

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