Creamy Curried Chicken

• 1-1/2 cups uncooked instant rice
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped onion
• 1 tablespoon canola oil
• 1 can (13.66 ounces) coconut milk
• 2 tablespoons tomato paste
• 3 cups fresh baby spinach
• 1 cup chopped tomato

1. Cook rice according to package directions. 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, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

rice, chicken breasts, curry powder, salt, pepper, onion, canola oil, coconut milk, tomato paste, fresh baby spinach, tomato

Taken from www.tasteofhome.com/recipes/creamy-curried-chicken/ (may not work)