Easy Chicken Curry in a Hurry

Serves 4

1 teaspoon grapes seed or avocado oil

1 medium onion, diced (cone 3)

2 teaspoons curry powder

1 can of coconut milk

1 (16 ounce) can for diced tomatoes, fire roasted

2 tablespoons tomato paste

1 pound of boneless, skinless chicken breast or thighs, cut into 1 inch cubes

3 cups fresh baby spinach

Sriracha sauce

Jasmine or basmati rice, cooked

!. Heat oil in 12 inch skillet or electric skillet over medium heat (300F). Add onion and and saute for 2 minutes, add garlic and cook 1 minute.

2. Add salt, curry powder and cook for another minute.

3. Stir in the coconut milk, paste and tomatoes, allow to thicken for about five minutes.

4. Add chicken and cover and cook for 5-6 minutes (or until chicken is cooked).

5. Then add spinach and turn to low (200F) and cook until spinach is wilted (about 1-2 minutes).

6. Serve warm over rice. Sriracha sauce to taste.

Rice cooker

2 cups rice, 2 cups water. Rice 1