Speedy Chicken Curry

Speedy Chicken Curry
Servings: 4 Prep 30 mins Total Time 30 mins

Ingredients

  • 1 cup jasmine rice
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, chopped
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 1 13 1/2 ounce can light coconut milk
  • 1 cup crushed tomatoes
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 5 ounce container baby spinach
  • 1 1/2 cups Weekend-Prepped Shredded Chicken
  • 1/2 cup frozen peas

Make It

1. Cook the rice according to package instructions. Meanwhile, heat the oil in a very large skillet over medium heat. Add the ginger and garlic and cook for 30 seconds, or until aromatic. Add the onion and cook until tender, about 6 minutes. Add the curry powder and toast, stirring constantly for about 1 minute.

2. Stir in the the coconut milk, crushed tomatoes, salt and pepper. Cook over medium heat until slightly thickened, about 5 minutes.

3. Add the spinach, chicken, and peas and cook until the meat peas are warmed through and the spinach has wilted. Serve over the rice.

Weekend-Prepped Shredded Chicken

Ingredients

  • 1 rotisserie chicken

Make It

1. Pull the chicken from the rotisserie chicken; discard the skin and bones.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 12, chol. (mg): 48, sat. fat (g): 6, carb. (g): 46, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 4, sugar (g): 3, pro. (g): 19, vit. A (IU): 2692, vit. C (mg): 21, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): , Folate (µg): 95, Cobalamin (Vit. B12) (µg): , sodium (mg): 612, Potassium (mg): 488, calcium (mg): 79, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.