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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is a big hit in our home. My 3-year-old son and 1-year-old daughter gobble it up,â says Tracy Simiele from Chardon, Ohio. With its irresistible blend of curry and sweet coconut milk, your family will, too. Ingredients:
1-1/2 cups uncooked minute® white rice |
1 pound boneless skinless chicken breasts, cut into 1-inch pieces |
2 teaspoons curry powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped onion |
1 tablespoon canola oil |
1 can (13.66 ounces) coconut milk |
2 tablespoons tomato paste |
3 cups fresh baby spinach |
1 cup chopped tomato |
Directions:
1. Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
2. 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. Serve with rice. Yield: 4 servings.
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