Recipe by duonyte
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.
Top Review by smellyvegetarian
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.
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 garlic clove, chopped
- 1⁄2 teaspoon salt
- 2 teaspoons curry powder
- 1 cup unsweetened coconut milk
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 lb chicken breast, boned, skinned and cut into 1-in . cubes
- 3 cups fresh Baby Spinach
- 2 cups hot cooked rice
Directions See How It's Made
- In a large skillet, heat vegetable oil over medium heat.
- Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
- Add curry powder and cook, stirring, 1 minute.
- Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
- Add chicken and simmer until cooked through, 6 minutes.
- Turn off heat.
- Add the spinach and stir until wilted, 1 minute.
- Serve hot over rice.