Have you ever tried to make chicken curry before? Enjoy!

YIELD: _{8 SERVINGS} TOTAL TIME: _{30 MINUTES}

INGREDIENTS:

2.5 lbs chicken breast, diced

1 red onion, chopped

3 cups fresh spinach

1 garlic clove, minced

1 tsp fresh ginger, minced

1 tbsp Spice Islands® Curry

3 tsp Spice Islands® Turmeric

1 tsp Spice Islands® Ginger

2 large tomatoes, diced

14 oz can coconut cream, or milk

3 tbsp tomato paste

1 tsp celtic salt

2 tbsp olive oil

Fresh cilantro

Rice

2 ½ cup brown rice

3 limes, juice

1 cup coconut milk, or coconut cream

½ cup frozen peas

4 cups hot water

DIRECTIONS:

1. In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.
2. While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.
3. Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.
4. When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.
5. When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.

NOTE: You can freeze leftovers.