Creamy Curried Chicken
This Creamy Curried Chicken is a fusion of Eastern and Western flavors, which is very popular in our home. With simple ingredients, you can complete this delicious home meal in less than half an hour.
With its irresistible curry and sweet coconut milk mix, it will also be your family’s favorite.
Ingredients
- 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
Cooking Follow Me
- 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.
- 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.
Nutrition Facts
1 cup chicken mixture with 3/4 cup rice: 508 calories, 27g fat (19g saturated fat), 63mg cholesterol, 541mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.
DID YOU MAKE THIS Creamy Curried Chicken?
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