Creamy Curried Chicken

(from castro15’s recipe box)

Categories: Chicken


  • 1 1/2 cups uncooked instant rice
  • 1 lb. boneless chicken breasts, cut into 1-inch pieces
  • 2 tsp curry powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped onion
  • 1 tbsp. canola oil
  • 1 can coconut milk
  • 2 tbsp. tomato paste
  • 3 cups fresh baby spinach
  • 1 cup chopped tomato


  1. Cook the rice as directed. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.

  2. Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Add spinach and tomato; cook until spinach is wilted, 2 to 3 minutes longer. Serve with rice.

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