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Chicken Curry and Rice


Gold Post Medal for All Time! 677 Posts
October 6, 2020

A plate of chicken curry over rice.This is one of the best meals I ever made! The combination of the coconut milk and the tomatoes made a wonderful sauce. Instead of spinach, I used Swiss chard from my garden.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients:

  • 1 lb boneless skinless chicken breasts or thighs, cut into 1 inch pieces
  • 2 tsp curry powder
  • 1/4 - 1 tsp cayenne pepper (optional, to taste)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup onion, chopped
  • 1 Tbsp canola oil
  • 1 13 oz. can coconut milk
  • 2 Tbsp tomato paste
  • 3 cups fresh baby spinach
  • 1 cup tomato, chopped (or 1 can diced tomatoes)
  • 2 cups rice, cooked
Ingredients for chicken curry.
 

Steps:

  1. Sprinkle chicken with spices.
  2. Chopped chicken breast on a cutting board.
     
  3. In a large skillet, sauté chicken and onion in oil until chicken is no longer pink.
  4. Cooking the chicken in a frying pan.
     
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  5. Stir in coconut milk and tomato paste.
  6. Adding curry sauce to the cooked chicken.
     
  7. Bring to a boil.
  8. A pan of chicken with curry sauce.
     
  9. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. (It took longer than 5 minutes.)
  10. Add spinach and tomato. Cook 2-3 minutes longer or until spinach is wilted. (My Swiss chard took longer.)
  11. Adding Swiss chard to the chicken curry mixture.
     
  12. Serve with rice.
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Comments


Silver Post Medal for All Time! 267 Posts
October 6, 20200 found this helpful

I love to use Swiss chard or kale instead of spinach. It holds up a little better and doesn't get slimy if cooked too long.

I also love coconut milk so I'll definitely have to try this one.

Reply Was this helpful? Yes
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