Monday, June 7, 2010

LJ's 28-minute Chicken Curry with Spinach

1 tbs olive oil
4 cloves garlic, diced
2 tsp fresh ginger, grated or 1 tsp dried
3 tbsp curry powder
(or turmeric & chili powder)
1/2 tsp cinnamon
1 tsp cumin
3 chicken breasts, cut into chunks
1 cup low-fat coconut milk
1/2 cup low-fat plain yogurt
juice of 1/2 lemon
Approx. 2 cups fresh baby spinach leaves
Minute Rice Ready-to-Serve Brown & Wild Rice

Heat olive oil over medium heat
Add garlic & sauté 2 minutes
Add ginger, curry, cinnamon & cumin
Stir to combine
Add chicken & sear about 2 minutes
Add coconut milk & yogurt
Stir to coat
Simmer, stirring occasionally about 20 minutes
Make Minute Rice, follow directions on package
Add lemon juice to chicken mixture & stir

Serve rice on plate, cover with spinach leaves, spoon chicken mixture on top
Makes 3 servings

Submitted by: Linda Radcliff - UCG Houston North

No comments:

Post a Comment