Tuesday, March 26, 2013

curry chicken

Before you look at the dish and run away - stop! This is actually a sweet dish, not spicy, nothing to fear here. Plus, there are a couple variations to keep things simple and easy when you are in a hurry or short on the more hard-to-come-by items.

white rice
1 lb. chicken breast cubed
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup chopped onion
1 tbsp. vegetable oil
1 - 13 0z. can coconut milk*
2 tbsp. tomato paste
3 cups baby spinach**
1 cup diced tomato

Make enough white rice for your family. Your distance may vary. That's why I didn't give amounts, sorry.

In a separate bowl, sprinkle the chicken with the curry, salt and pepper - turn until well coated. In a wok or generous skillet, heat oil on med to med-high add onion and chicken, turning often until well cooked. Stir in milk and tomato paste, bring to a boil then reduce heat to a simmer for five minutes or until thickens. Add spinach and tomatoes cook until greens soften, 2 or three minutes. Serve with rice.

*substitute canned milk (sweetened condensed)
**substitute canned spinach or turnip greens, we're really fond of turnip greens

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