For as long as I can remember, I have loved the taste of curry. At least since I was about seven or eight years old. I seem to recall eating it for the first time as a leftover because we were in a hurry to get to church on Christmas Eve for the children's service. I could be completely wrong about that and have two memories mixed up in my head, but at any rate, curry is my favourite. My mom makes an excellent chicken curry that I have made a few times, but never without her supervision. It's just one of those things I can't separate from my family. One of these days, I will make it here for Nate and me.
Tonight, though, I decided to try another chicken curry recipe I came across in the Taste of Home Cookbook. I don't use this cookbook much, but there are a few gems in it. One of them being the recipe I am about to share with you; it is super easy and can easily be made in 30 minutes if you have all your ingredients right at hand. This recipe calls for canned coconut milk and spinach, two things I thought I might never get Nate to consume. Not that I'm a huge fan of coconut milk either, but I do love spinach.
This curry is kind of incredible. Or at least I thought so. And Nate ate two full plates! With rice! Yeah, I was more than a little excited about that. Like I said, curry is my favourite. I don't know what I would do if he didn't like it, too.
curry chicken (adapted from the Taste of Home Cookbook)
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
3/4 tsp salt
1/4 tsp pepper
1 small onion, chopped
1 tbsp olive oil
1 can (14 ounces) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Sprinkle chicken with curry, salt, and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. Stir coconut milk and tomato paste into the chicken mixture; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted.
Serve with white rice.
Notes: The original recipe called for canola oil, but since I don't use that, I substituted olive oil. I also didn't really measure my spices, but that's obviously up to you! And I added one extra spice into the sauce; Berbere Seasoning from Penzeys Spices, which is super spicy but with only 1 tsp it added the perfect kick.