Monday, February 25, 2008

Curry Chicken

I really like the tastes Indian food has to offer, but we rarely seem to make it to an Indian restaurant. ( Punjab Cafe in Quincy is awesome) So, try this one at home, it's yummy.
1 1/2 tbs. vegetable oil

1 medium onion, thinly sliced

1/4 teaspoon salt

2 tsp. curry powder

1 can unsweetened coconut milk

1 cup canned diced tomatoes ( I used the whole can)

2 tbs. tomato paste

1 lb. chicken breast cut into 1 in. cubes

3 cups packed fresh baby spinach (use the frozen box, so much easier)
1 cup white rice ( this makes 3 cups cooked)

Heat oil in medium skillet, add onions and salt (cook 6-7 min.). Add the curry powder and cook for another minute or so. Stir in coconut milk, tomatoes and tomato paste. Cook for 5 minutes until it starts to thicken a little bit. Add the chicken and cook for 5 more minutes. Stir in spinach and cook for 3 more minutes. Serve over rice. This makes about 4 servings. I like to put a little lime in this dish too or a little fresh garlic when you cook the onions. You can also have some Nan bread with this dish, just buy it by the bakery at the grocery store.

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