Easy Chicken Curry

• 1 Tablespoon Canola Oil
• 1 pound Boneless, Skinless Chicken Breast, Cubed In 1 Inch Squares
• 2 Tablespoons Curry Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 Medium Onion, Sliced
• 14 ounces, fluid Coconut Milk
• 2- 1/2 Tablespoons Tomato Paste
• 3 cups Baby Spinach
• 1 cup Chopped Tomatoes
• 1- 1/2 cup Cooked Rice

1. Heat the canola oil in a large skillet over medium-high heat.
2. Rub the chicken with the curry, salt and pepper and then add the chicken and onions into the hot oil.
3. Stir occasionally and cook until the chicken is nicely browned.
4. Add the coconut milk and tomato paste.
5. Bring to a boil, reduce heat and simmer (uncovered) for 5 minutes or until the sauce is thickened.
6. Add the spinach and tomatoes and cook an additional 2-3 minutes, until the spinach has wilted.
7. Serve over rice.

canola oil, chicken, curry, salt, pepper, onion, fluid coconut milk, tomato paste, spinach, tomatoes

Taken from tastykitchen.com/recipes/main-courses/easy-chicken-curry-6/ (may not work)