Skillet Chicken Curry
Sauteéd Spinach and Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, coarsely chopped
- 2 Tbsp olive oil
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (13.66-oz) can coconut milk
- 1 (4-oz) jar red curry paste
Instructions
- Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until onion is tender.
- Add tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer 10 minutes. Serve over rice.
Side Dish Ingredients
- 2 Tbsp butter
- 2 (10-oz) pkg spinach
- 1 tsp garlic salt
- 2 (8.8-oz) pouches microwavable jasmine rice
Side Dish Instructions
- Melt butter in a large skillet over medium heat; gradually add spinach, stirring until wilted. Stir in garlic salt.
- Heat rice according to package directions; toss with spinach mixture.
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