Coconut Curry Chicken with Spinach over Rice

1.5 tsp Turmeric, ground
1.5 tsp Seasoning - Curry Powder - 1 tsp. = 1 serving (by MIKNMEG)
0.5 tsp Cayenne Pepper (Ground)
1.5 tsp Cumin (ground) (by IVORYGRL1)
0.5 tsp MORTON Sea Salt, Fine Salt
.5 tsp Pepper, black
16 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32)
1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 pepper Jalapeno Peppers
2 tsp Ginger Root
2 clove Garlic
3 slice, medium (1/4" thick) Red Ripe Tomatoes
14 oz Thai Kitchen Light Coconut Milk
4 cup Spinach, fresh
1 cup Brown jasmine rice, dry, Trader Joe's

I prepare and line up all of the ingredients, ready and waiting, before I begin to cook.

INSTRUCTIONS

Heat 1 Tbsp. of the oil in a large skillet over medium heat.
Stir together the turmeric, coriander, cumin, cayenne (use lower amount for less heat), salt and pepper in a wide, shallow bowl or plate. Pat chicken dry. Press chicken pieces in to the spice mixture to coat, then transfer to hot skillet. Cook, turning once, until browned, 6-8 minutes (Doesn't need to be completely cooked, at is will be returned to cook some more). Remove chicken to a plate and cover loosely with tin foil to keep warm.
Heat remaining 1 Tbsp. oil in same skillet. Cook onion, ginger, jalapenos and garlic until onion is soft, about 5 minutes. Add tomatoes and cook, stirring, until tomatoes are softened. Stir in coconut milk and bring to a simmer. Return chicken to skillet and and juices. Reduce heat to low and simmer until chicken is cooked through and sauce has thickened slightly. Add spinach and stir in. Cook just until spinach is wilted. Taste sauce and season with salt and pepper, if needed.
Serve over rice, if desired.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHYLOEB.