Curry in a Hurry
- 1½ tablespoons oil
- ½ of a small onion, chopped
- 5 teaspoons curry powder
- ½ teaspoon garam masala
- 3 cloves garlic, minced
- 3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
- 1 can unsweetened coconut milk
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 chicken breasts, cut into bite-sized pieces (original recipe was 2 chicken breasts, but I added more)
- 3-5 cups fresh spinach
- Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
- Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
- Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
- Add chicken; simmer until chicken is fully cooked. (Alternatively, you can add already cooked chicken if you have it, just cook until heated through.)
- Add spinach, stir and cook until spinach as wilted.
- Serve over rice.
Recipe by This Week for Dinner at https://thisweekfordinner.com/curry-in-a-hurry/
3.4.3177