Veggie-Loaded Chicken Curry
  1. Cut chicken into 1-inch cubes. Set aside. Dice onion and bell pepper.
  2. Heat oil in large skillet or pot over medium heat. Add diced onion and bell pepper and 1/4 tsp salt. Saute veggies, stirring frequently, until soft, about 7 minutes. Add curry powder and stir for additional minute. During this time, open cans and peel and grate carrot.
  3. Add diced tomatoes, tomato paste, coconut milk, and shredded carrot. Cook the mixture (still over medium heat) for about five minutes. It should thicken slightly.
  4. Stir in the chicken and let cook in sauce, about six minutes or until cooked through.
  5. Add handfuls of fresh spinach, adding more as it wilts into the sauce until all spinach has been added. Stir gently as needed.
  6. Salt to taste. Serve over (sweet) potato cubes or jasmine rice. Garnish with crushed red pepper, if desired.

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