
Creamy Chicken Curry
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
1Cook 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
2Measure all ingredients
Put curry powder, salt, and pepper on chicken
Heat pan on burner to medium high heat
3Put 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
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
Measure all ingredients
Put curry powder, salt, and pepper on chicken
Heat pan on burner to medium high heat
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
Ingredients
Directions
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
Measure all ingredients
Put curry powder, salt, and pepper on chicken
Heat pan on burner to medium high heat
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
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