Total Time
Prep 20 mins
Cook 30 mins

From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.

Ingredients Nutrition


  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
  3. Add curry powder and cook, stirring, 1 minute.
  4. Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
  5. Add chicken and simmer until cooked through, 6 minutes.
  6. Turn off heat.
  7. Add the spinach and stir until wilted, 1 minute.
  8. Serve hot over rice.
Most Helpful

This was really good, and served its intended purpose of introducing DS to curry. I personally added garlic powder and red pepper at the table, but that was a small price to pay for a meal we could all enjoy! I used light coconut milk and frozen tomatoes, plus one of DS's old carrot baby food cubes instead of tomato paste; all worked just fine. Thanks for posting! Made for PRMR.

smellyvegetarian June 25, 2009

I love anything curry, so I knew I would love this dish, and it was totally delicious! I made the first time following the recipe but next time may play around with it a little. It was perfect as is though, so try it if you enjoy curry dishes! I loved the blend of infused flavors with the chicken. Great dish Duonyte! Thanks for sharing it with us! Made for 123 Hit Wonders 5/09 Linda

Linda's Busy Kitchen May 28, 2009

We really enjoyed this. I made it almost exactly to the recipe but had more like 4 teaspoons of curry powder. This curry has a beautiful smell to it as it's cooking. Had to let the chicken cook more than the 6 minutes that it suggests even though my pieces were very small. A really tasty recipe.

Rainette March 22, 2007