Chicken Curry

Fast and simple from Family Fun magazine-does that mean it's kid friendly?

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 teaspoons  vegetable oil
• 1  medium onion, thinly sliced
• 1⁄4 teaspoon salt
• 2  teaspoons curry powder
• 1 (12 -14 ounce) can coconut milk, unsweetened
• 1  cup  canned diced tomatoes
• 2  tablespoons tomato paste
• 1  lb boneless skinless chicken breast, cut into 1-inch cubes
• 3  cups  fresh  Baby Spinach, packed

Directions

1. In a large skillet, heat oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste and cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well and cook 5-6 minutes or until the chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally.
4. Season to taste with salt and serve over steamed rice.