I love curry. Love it. If I see a recipe for curry something I want to make it and eat it. Fortunately my family shares my love for it, or at least they humor me by eating it cheerfully. This has a very straightforward curry taste.
1 lb. chicken breasts, cut into 1" cubes
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 tbsp. vegetable oil
1 can (13 1/2 oz) coconut milk
2 tbsp. tomato paste (okay, I leave this out sometimes and it still tastes great)
3 c. fresh baby spinach
hot cooked rice
Throw the chicken and onion in a skillet and sprinkle with curry, salt and pepper. Sauté until chicken is no longer pink. Stir in the coconut milk and tomato paste. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Add spinach and cook for 2 minutes until spinach is wilted. Serve over rice.
The kids like this a lot, but they tend to push the spinach to the side. I've decided that it's better to not add the spinach to the curry, but to serve it as a side salad. They happily eat the fresh spinach this way. You do what's best for you though!