Easy Chicken Curry
10" dutch oven
1 1/2 Tbs. vegetable oil
1 medium onion, diced
Salt to taste
2 tsp. curry powder
1 (14 oz.) can unsweetened coconut milk (In the Asian section at the grocery store)
1 (15 oz.) can diced tomatoes, undrained
2 Tbs. tomato paste
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
3 cups packed fresh baby spinach
Heat the oil in a dutch oven over a full spread of coals. Add the onion and 1/4 tsp. salt. Cook the onion, stirring often, until soft. Add the curry powder and continue stirring for one minute more. Stir in the coconut milk, tomatoes and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
Add the chicken, stir well, and cook until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted. Add more salt to taste. Serve over rice. Makes 4 servings.
The Finished Product
This was good. I haven't quite acquired a taste for the coconut milk yet. But sometimes all it takes to like a food is getting used to the flavor combinations. Everyone except my 2 youngest children ate this and liked it. But none of us loved it...yet. I think after I exposed my kids (and myself) to these kind of flavors more they will really like it. I'm giving this a B.