Chicken Curry in a Hurry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.2
- Total Fat: 23.9 g
- Cholesterol: 10.3 mg
- Sodium: 379.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.7 g
- Protein: 7.8 g
View full nutritional breakdown of Chicken Curry in a Hurry calories by ingredient
Introduction
The key to this curry's smooth and creamy texture is coconut milk, which you can find in the ethnic section of most supermarkets. The key to this curry's smooth and creamy texture is coconut milk, which you can find in the ethnic section of most supermarkets.Number of Servings: 4
Ingredients
-
1 1/2 tablespoon(s) vegetable oil
1 medium onion, diced
2 teaspoon(s) curry powder
1 can(s) (12 - 14 oz.) unsweetened coconut milk
1 can(s) (8 oz.) canned, diced tomatoes
2 tablespoon(s) tomato paste
1 pound(s) boneless, skinless chicken breasts
3 cup(s) (packed) fresh baby spinach
1/4 teaspoon(s) salt
Directions
Cut the chicken into 1-inch cubes and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon of salt. Cook the onion, stirring often, until soft (about 7 minutes). Add the curry powder and continue stirring for 1 minute more.
Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste.
Serve warm over white rice such as jasmine or basmati rice (not included in nutritional info)
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COILEE.
Heat the oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon of salt. Cook the onion, stirring often, until soft (about 7 minutes). Add the curry powder and continue stirring for 1 minute more.
Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste.
Serve warm over white rice such as jasmine or basmati rice (not included in nutritional info)
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COILEE.