Recipe

Fabulous Curry With Chicken Tomatoes And Spinach Recipe

	Waterlily / All my dishes 1 year, 9 months ago People who don't like curry are nuts about this dish. It's easy and delicious curry recipe! Prep:20m Cook:45m Servings:4	Waterlily
	indian curry easy

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Ingredients

1 cup rice

1 pound skinless, boneless chicken breast halves, fresh or frozen

1 tablespoon vegetable oil

1 large onion (for about 1 cup chopped)

1/4 cup preserves of figs, peaches, plums, or oranges

1/2 cup sour cream or cream cheese

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons minced garlic

1 teaspoon fresh ginger, grated

2 teaspoons curry powder (mild or hot, depending on your taste)

(or throw in your favorite mix of curry spices -- turmeric, cardamon, etc)

6 handfuls spinach

2-3 Tablespoons pine nuts

Black pepper to taste

Directions

Cook the rice according to the package directions.

Peel and coarsely chop the onion. Toss into the skillet with the oil.

Cut the chicken into bite-sized chunks and add to the skillet.

Raise the heat to medium-high, and cook, stirring frequently, until the chicken is no longer pink in the center, 5 to 6 minutes. When the chicken is no longer pink in the center, reduce the heat to medium. Add the tomatoes with their juice, along with the garlic, ginger, fruit preserves, and curry powder. Stir to mix well.

4. Sprinkle the spinach on top of the chicken mixture and cover the pan. Steam the spinach just until it begins to wilt, about 2 minutes. (The spinach will not be fully wilted at this point, but the heat from the sauce will finish the cooking.) Add the pine nuts. Remove the skillet from the heat, and add the sour cream. Stir until the sour cream is fully incorporated into the sauce. Season lightly with black pepper. To serve, spoon the chicken mixture over hot, steamed rice.

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