Chicken Curry
Servings:
4
Ready In:
30 min
Calories:
375
Tags:
Dinner, Indian, Cook to Impress
Those who know me know that when I travel, I love to try the local cuisine. Indian food is one of my favorites, but it can often be pretty heavy. Here is one of my favorite curry recipes that is not only delicious, but light and healthy!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 teaspoon salt
- 2 teaspoons curry powder
- 14 oz can coconut milk
- 1 cup canned diced tomatoes
- 2 tablespoons tomato paste
- 1 lb skinless chicken breast, cut in cubes
- 3 cups spinach
- 2 cups cooked quinoa (1/2 cup per person)
Nutrition
376 cal per serving (4 servings)
- Carbs: 12.9 g
- Fats: 26.4 g
- Protein: 21.9 g
- Sodium: 817.5 mg
- Sugar: 4.5 g
- Fiber: 3.2 g
Instructions
Step 1
Heat the oil in a skillet. Add the onion and salt and sauté over medium heat for approx. 5 minutes (until the onion is translucent). Add the curry powder and saute until it coats the onion.
Step 2
Add the coconut milk, diced tomatoes and tomato paste. Slowly stir the ingredients for about 5 mins until the sauce thickens. Add the chicken and let simmer until it is cooked through (about 5 mins).
Step 3
Add the spinach and cook for 3 minutes until wilted. Serve over the warm quinoa.
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!
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Made this for some friends and it was loved by all! Easy to make and very tasty!