I realized that I still have not done a post about cooking and since it is one of my favorite hobbies, I figured that I better start. My friend Alvin was doing a class project on India and needed to make an Indian dish for his class so I suggested that he make chicken curry. We found a recipe in my mom’s book of 20 minute meals and decided to make it. How they call these 20 minute meals I still do not know! It practically took us 20 minutes to cut the onions…partially because my eyes were watering so I could not even see what I was cutting and partially because I could not figure out what the burning plastic smell was which I later realized was the empty frying pan on the heated stove. However, an hour later we had tons of delicious chicken curry which his class loved!
|Alvin keeping an eye on the curry.|
|Watch out for the steamy rice.|
1 ½ TBS. Vegetable Oil
1 medium onion, thinly sliced
¼ tsp. salt
2 tsp. curry powder
1 can (12 to 14 oz.) unsweetened coconut milk
1 cup diced tomatoes
2 TBS. tomato paste
1 lb. boneless, skinless chicken breasts cut into 1-inch strips
3 cups fresh baby spinach
In a large skillet, heat the oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
Add the chicken, stir well, and cook 5 minutes or until the chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.
Makes 4 servings.