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Creamy-Chicken-Curry-Final-Recipe

Creamy Chicken Curry

Ingredients

 1.50 cups uncooked instant rice
 ½ cup chopped onion
 ¾ tsp salt
 1 tbsp canola oil
 3 cups spinach
 ¼ tsp pepper
 14 oz can coconut milk
 2 tsp curry powder
 3 cups fully cooked refrigerated or frozen chicken
 2 tbsp tomato paste
 14.50 oz can diced tomatoes, drained

 

Steps

1

Cook rice in microwave according to package instructions

Carefully remove hot food from microwave using pot holder

Heat up chicken in microwave according to package instructions

Carefully remove hot food from microwave using a pot holder

2

Measure all ingredients

Put curry powder, salt, and pepper on chicken

Heat pan on burner to medium high heat

3

Put oil and onion in pan and cook for 5 minutes, stirring onion

Add chicken, coconut milk, and tomato paste in pan and stir

Bring pan to a boil, then reduce heat and simmer for 5 minutes

Add spinach and tomato and cook for 3 more minutes

Serve the chicken and sauce with white rice

Yields4 Servings

Ingredients

 1.50 cups uncooked instant rice
 ½ cup chopped onion
 ¾ tsp salt
 1 tbsp canola oil
 3 cups spinach
 ¼ tsp pepper
 14 oz can coconut milk
 2 tsp curry powder
 3 cups fully cooked refrigerated or frozen chicken
 2 tbsp tomato paste
 14.50 oz can diced tomatoes, drained

Directions

1
1

Cook rice in microwave according to package instructions

2

Carefully remove hot food from microwave using pot holder

3

Heat up chicken in microwave according to package instructions

4

Carefully remove hot food from microwave using a pot holder

2
5

Measure all ingredients

6

Put curry powder, salt, and pepper on chicken

7

Heat pan on burner to medium high heat

3
8

Put oil and onion in pan and cook for 5 minutes, stirring onion

9

Add chicken, coconut milk, and tomato paste in pan and stir

10

Bring pan to a boil, then reduce heat and simmer for 5 minutes

11

Add spinach and tomato and cook for 3 more minutes

12

Serve the chicken and sauce with white rice

Creamy Chicken Curry