Tablespoons & Teaparties

Ingredients

• 1 – Small to medium onion diced
• 1 – 15oz can of diced tomatoes
• 1lb chicken breast, cubed**
• 1 – 15oz can of coconut milk
• 3 cups spinach
• 1 tbsp curry powder
• 1 tsp cinnamon
• 1 tsp salt

**I’ve also made this with salmon, but cooked separately in the oven and added in later in the recipe with the spinach.

Kitchen Tools

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Instructions

1. Dice the onion & add to the pan with 2 tsp neutral oil (like vegetable oil) over medium-low heat. Cook for 3-5 minutes until the onion starts to soften.
2. Move the onion over to the side of the pan and add the chicken. Cook 3-5 minutes until the chicken is mostly cooked through. Mix the onion back in and cook for 2 more minutes.
3. Add the tomatoes & cook for 2 minutes to warm through.
4. Add the curry powder, cinnamon and salt. Mix.
5. Add the coconut milk & stir to combine.
6. Bring to a boil and simmer on low heat for 10-15 minutes.
7. Add the spinach and mix to combine. The spinach will wilt.
8. Serve with basmati rice or naan