Ingredients
1-1/2 cups uncooked instant rice1 pound boneless skinless chicken breasts, cut into 1-inch pieces2 teaspoons curry powder3/4 teaspoon salt1/4 teaspoon pepper1/2 cup chopped onion1 tablespoon canola oil1 can (13.66 ounces) coconut milk2 tablespoons tomato paste3 cups fresh baby spinach1 cup chopped tomato
Preparation
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.
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.
