Spinach Curry (with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp. olive oil1 cup chopped onion (one small, 1/2 a large, however works best for you)1 can of diced tomatoes with green chilies1 10oz pkg. of frozen cut spinach1 lb. of chicken, diced1 cup water1 tbsp. curry powder (you should be able to buy this for cheap in the bulk spices section)1/2 can of coconut milk (I use the full fat)4 flour tortillas
1. Bring a medium pot of water to boil (for the chicken), and start warming a large pan with the olive oil in it on medium heat (for the veggies and, eventually, everything).
2. Chop your onion and begin to saute it in the olive oil until it turns clearish.
3. Chop your chicken into small pieces and add it to the water pot. Boil the chicken for 10 minutes.
4. When the onions are cooked to your liking, add the can of tomatoes and the frozen spinach to the pan. Cover and cook on medium.
5. When the chicken has been boiling for 10 minutes, strain it and add it to the veggie pan. Stir.
6. Add 1 cup of water and 1 tbsp. curry powder. Stir.
7. Continue to cook for 5-10 more minutes on medium/high heat until everything is boiling hot.
8. Add the 1/2 can of coconut milk, stir, and turn the heat off. I like to let it sit with the lid on for another 10 minutes to allow the chicken to absorb all of the flavors.
9. I have a gas stove, so I just warm my tortilla over the fire. You could nuke yours if you have a microwave, or just eat it room temp. with the curry.
Makes 4 servings. Approximately 2 cups per serving I'm assuming.
Number of Servings: 4
Recipe submitted by SparkPeople user SIVADE.
2. Chop your onion and begin to saute it in the olive oil until it turns clearish.
3. Chop your chicken into small pieces and add it to the water pot. Boil the chicken for 10 minutes.
4. When the onions are cooked to your liking, add the can of tomatoes and the frozen spinach to the pan. Cover and cook on medium.
5. When the chicken has been boiling for 10 minutes, strain it and add it to the veggie pan. Stir.
6. Add 1 cup of water and 1 tbsp. curry powder. Stir.
7. Continue to cook for 5-10 more minutes on medium/high heat until everything is boiling hot.
8. Add the 1/2 can of coconut milk, stir, and turn the heat off. I like to let it sit with the lid on for another 10 minutes to allow the chicken to absorb all of the flavors.
9. I have a gas stove, so I just warm my tortilla over the fire. You could nuke yours if you have a microwave, or just eat it room temp. with the curry.
Makes 4 servings. Approximately 2 cups per serving I'm assuming.
Number of Servings: 4
Recipe submitted by SparkPeople user SIVADE.
Nutritional Info Amount Per Serving
- Calories: 348.3
- Total Fat: 21.8 g
- Cholesterol: 10.3 mg
- Sodium: 693.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.0 g
- Protein: 11.3 g
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