Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless skinless chicken breasts cut into 1 inch pieces2 tsp. curry powder3/4 tsp. salt1/4 tsp. pepper1/2 cup chopped onion1 can (13.66 oz) lite coconut milk2 Tbsp. tomato paste3 cups fresh baby spinach1 cup chopped tomato
Sprinkle the chicken with curry, salt, and pepper. In a large skillet, saute chicken and onion until chicken is no longer pink.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ITSMEGER.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ITSMEGER.
Nutritional Info Amount Per Serving
- Calories: 107.5
- Total Fat: 4.5 g
- Cholesterol: 11.0 mg
- Sodium: 553.6 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.7 g
- Protein: 6.9 g
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