Ingredients
Directions
1.
Start rice COOKING according to package directions.
2.
Meanwhile, SPRINKLE chicken pieces with curry, salt and pepper.
3.
In a large skillet, SAUTE chicken and onion in oil until chicken is no longer pink.
4.
STIR in coconut milk and tomato paste; BRING to a boil.
5.
REDUCE heat; SIMMER, uncovered, until thickened, about 5 minutes.
6.
ADD spinach and tomato; COOK until spinach is wilted, about 3 minutes.