“From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
  3. Add curry powder and cook, stirring, 1 minute.
  4. Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
  5. Add chicken and simmer until cooked through, 6 minutes.
  6. Turn off heat.
  7. Add the spinach and stir until wilted, 1 minute.
  8. Serve hot over rice.

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