Chicken CurrySubmitted by: FIT_ARTIST
1 tbsp oil
1 med onion, chopped
2 tsp curry powder
1 1/2 cup light coconut milk
1 cup diced tomatoes
2 tbsp tomato paste
1 lb, skinless, boneless chicken breast
3 cups fresh baby spinach
Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FIT_HAWG.