Creamy Coconut Curry Chicken

Ingredients:20 Minutes

1-1/2 cups uncooked instant 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
1/2 cup diced sweet red bell pepper
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato


Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, sauté chicken, sweet pepper and onion in oil until chicken is still barely pink in the center. Don’t cook the chicken too long because it’ll become hard and rubbery. Remember that the chicken will continue to cook when the sauce is added.

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.

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Nutrition Information:

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