Chicken Curry

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Chicken Curry
What's your Take?

A great way to introduce kids to international food. This simple, fast curry is made rich and creamy by adding canned unsweetened coconut milk (available in the international section of most supermarkets).

What you'll need

  • 1 tbsp. vegetable oil
  • 1 medium onion, thinly sliced
  • 1/4 teaspoon salt
  • 2 teaspoons curry powder
  • 1 can (12-14 ounces) unsweetened coconut milk
  • 1 cup canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 cups packed fresh baby spinach

How to make it

  1. 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.

  2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

  3. 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.

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