Jenny brought this simple recipe into our lives years ago. It has always been a favorite for everyone. Family Fun magazine was the original publisher, but I don't know what changes have been made since then. It's simple, easy, and delicious. I usually double the recipe with the intent of freezing the leftovers, but there are rarely leftovers when I serve a group.
1 1/2 TB oil (I prefer coconut oil)
1 medium onion, diced
1/4 tsp salt
2 tsp curry powder
1 can (12-14 oz.) unsweetened coconut milk
1 cup canned diced tomatoes
2 TB tomato paste
1 lb boneless, skinless chicken, cut into 1 inch cubes (chicken thighs work wonderfully)
3 cups packed, fresh, baby spinach
In a large skillet, saute the onion and salt in oil until the onion is translucent. Add the curry powder and continue to cook and stir for 1 minute more to encourage the fragrant spices.
Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
Add the chicken, stir well, and cook for 5-6 minutes or until the meat is cooked through. Add the spinach and cook until wilted (about 3 minutes). Serve over rice. Makes 4 servings.
Variations:
I love to replace the spinach with chard from our garden when it is in season.
I have used whole canned tomatoes and blended them for the sauce.
Fresh tomatoes can also replace the canned variety during their season. Peel and dice them.
Our favorite rice with this dish is jasmine rice, but many varieties work well.
This is a nice way to use leftover cooked vegetables, too: peas, carrots, potato chunks, broccoli, cauliflower, peppers, corn, cabbage, green beans. Just add them after everything else is cooked to warm through.
I will open a can of tomato paste and then freeze the leftover paste in prepared portions for future curries.
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