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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Speedy Chicken Curry Recipe

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This recipe for Speedy Chicken Curry is from Our Family Cookbook, 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 cup jasmine rice
1 Tbsp olive oil
1 tsp grated fresh ginger
1 clove garlic, chopped
1 Tbsp curry powder
1 14 oz can light coconut milk
1 cup crushed tomatoes
1/2 tsp salt
1 5 oz pkg baby spinach
1 1/2 cups shredded chicken
1/2 cup frozen peas
Directions:
Directions:
Cook the rice according to package directions. Meanwhile, heat the oil in a very large skillet over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the onion and cook until tender, about 6 minutes. Add the curry powder and toast, stirring constantly, for about 1 minute.

Stir in the coconut milk, crushed tomatoes, and salt. Cook over medium heat until slightly thickened, about 5 minutes.

Add the spinach, chicken, and peas and cook until the spinach has wilted. Serve over rice.

 

 

 

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