Chicken Curry with Spinach

Yield: 4 servings

Ingredients:

• 1 Lb. boneless, skinless organic chicken breast cut in two
• 1 cup canned diced organic tomatoes
• 3 cups packed fresh baby spinach
• 1 medium organic onion, diced
• 1 can (12-14 oz) coconut milk
• 2 tbs. tomato paste
• 1 _ tbs. olive oil
• 2 tsp curry powder
• 1 tsp. sea salt
• 1 inch cubes
  

1. 1) Heat oil in large skillet; add onion & tsp of salt. Cook onion, stirring often, until soft (about 7 minutes). Add curry powder & continue stirring for 1 minute more.
2. 2) Stir in coconut milk, tomatoes and tomatoes paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until sauce thickens slightly.
3. 3) Add chicken, stir well & cook for 5-6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes.
4. 4) Add more salt to taste. Serve warm over rice.