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Chicken Curry Recipe

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This recipe for Chicken Curry is from Studs on Richmond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. of vegetable oil
1 medium onion, thinly sliced
1/4 tsp. of salt
2 tsp. of curry powder
1 can (12-14 ounces) of unsweetened coconut milk
1 cup of canned diced tomatoes
2 tbsp. of tomato paste
1 pound (four) skinless, boneless chicken breasts, cut into 1-inch cubes
3 cups of fresh baby spinach
Directions:
Directions:
1. In a large skillet heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 min., stirring often. Add the curry powder and cook for an additional minute while stirring constantly.

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

3. Add the chicken, stir well, and cook for 5-6 min. or until chicken is cooked through.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30-35 min.

 

 

 

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