Chicken Curry

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

In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
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.