Homemade chicken & spinach curry
475 cals, 30p, 11c, 33f (per meal)
1 lbs (454g)
2 tbsp (30mL)
1 cup(s) (30g)
4 dash (2g)
1 tsp (2g)
1 tsp (2g)
2 tbsp (13g)
1 can (451mL)
1 can(s) (420g)
1 inch (2.5cm) cube (5g)
4 clove(s) (12g)
1 medium (2-1/2" dia) (110g)
1
In a large pot or deep skillet, heat the oil over medium-high heat. Add the onions and saute for 5-7 minutes, until softened. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
2
Stir in the spices and cook for 1 minute, until toasted.
3
Add the chicken pieces to the pot, season with salt and pepper, and cook for 5-7 minutes, until browned on all sides.
4
Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce the heat. Let it simmer, uncovered, for 20-25 minutes, or until the chicken is fully cooked.
5
Stir in the chopped spinach and cook for another 2-3 minutes, until wilted. Serve.