Curry Chicken (Stovetop)

Curry Chicken
Borrowed from Taste of Home Simple & Delicious, March/April 2008
Prep/Total Time: 30 min.; Yields: 4 servings


Ingredients:
1.5 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 can (13.5 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Directions:
1. Cook the rice according to package directions.
2. Meanwhile, sprinkle the chicken with curry, salt and pepper.
3. In a large skillet, saute chicken and onion in oil until the chicken is no longer pink.
4. Stir in coconut milk and tomato paste. Bring to a boil.
5. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
6. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted.
7. Serve with rice.

The Verdict:

I did not add spinach as I am the only one in the family who eats it. Other than that, I followed the recipe exactly as you see here. It was super easy!

While cooking the chicken, it smelled awesome but we had to open a window and turn on the stove fan because it was a bit overwhelming. Once we added the coconut milk, the tasty smell dissipated a bit.

Taste wise, it was okay; it tasted like deli curry. It didn't have the strong curry flavor we've been looking for. Maybe it's because we fell in love with the curry we had on the West Coast and many recipes tend to be tame to accommodate all tastes. We really want more flavor. I am wondering since this is our second curry meal that doesn't meet our expectations that it is the curry powder. I know there are many different kinds so maybe I need to go to a speciality grocery store to find a better curry powder? Then I'll try it again.