|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 89g||114%|
|Saturated Fat 51g||256%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 12g||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken curry recipe is a great way to expand kids' palates. Quick and easy, this chicken curry recipe takes less than 30 minutes to prepare. Serve this chicken curry with hot cooked rice.
Recipe courtesy of "Dinnertime! A special issue of Disney FamilyFun." Reprinted with permission.
- 1-1/2 tablespoons. vegetable oil
- 1 medium onion, thinly sliced
- 1/4 teaspoon salt
- 2 teaspoon curry powder
- 1 (12- to 14-oz.) can unsweetened coconut milk
- 1 cup canned diced tomatoes
- 2 tablespoon tomato paste
- 1 pound. boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 packed cups fresh baby spinach
In a large skillet over medium heat, warm the oil. Add the onion and salt. Cook, stirring often, until the onion is soft, about 7 minutes. Add the curry powder. Continue cooking and stirring 1 minute longer.
Add the coconut milk, tomatoes and tomato paste. Cook the mixture, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
Add the chicken cubes. Cook and stir, 5-6 minutes. Add the spinach and continue cooking, stirring occasionally, until wilted, about 3 minutes. Taste, and adjust seasonings.
Serve chicken curry over hot cooked rice.