Serves
4
Prep time:
0:15
Cook Time:
0:30
Total time:
0:45
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.
SERVE over cooked rice
From tasteofhome.com
Entered by Tom King via MasterCook
Nutrition
Per Serving (excluding unknown items): 444 Calories; 25g Fat (48.6% calories from fat); 32g Protein; 29g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 583mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.