Ingredients

• 1 ½ TablespoonOlive Oil
• 1 MediumYellow Onion, diced
• ¼ TeaspoonSalt, plus more to taste
• 2 TeaspoonCurry Powder
• 1 CanCoconut Milk, unsweetened, one 12-14 oz can
• 1 CupDiced Tomatoes, canned
• 2 TablespoonTomato Paste
• 1 lbChicken, boneless skinless breast, cut into 1 in cubes
• 3 CupsSpinach, fresh baby, packed
• 1 CupRice, uncooked, for serving

Instructions

1. Heat the 1 ½ Tablespoon Olive Oil in a large skillet over medium heat. Add the 1 Medium Yellow Onion and ¼ Teaspoon Salt. Cook the onion, stirring often, until soft (about 7 minutes).
2. Add the 2 Teaspoon Curry Powder and continue stirring 1 min. more.
3. Stir in the 1 Can Coconut Milk, 1 Cup Diced Tomatoes, and 2 Tablespoon Tomato Paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
4. Add the 1 lb Chicken, stir well, and cook for 5 to 6 min. or until the meat is cooked through.
5. Add the 3 Cups Spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste.
6. Cook the 1 Cup Rice and serve the curry warm over it. In my opinion, it tastes best warm, not hot.