Beginner's Curry
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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 1
- 1⁄2teaspoon salt
- 2teaspoons curry powder
- 1
- 1
- 1tablespoon tomato paste
- 1
- 3cups fresh Baby Spinach
- 2cups hot cooked rice
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DIRECTIONS
- 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.
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