Chicken Curry in a Hurry

1 1/2 T vegetable oil

1 med onion, diced

salt

2 t curry powder

1 (12-14 oz) can unsweetened coconut milk

1 can diced tomatoes

1 lb boneless, skinless chicken breast cut into 1-inch cubes

3 c packed cups fresh baby spinach (or equivalent frozen spinach)

Heat oil, add onion and 1/4 tsp salt. Cook onion, stirring often, until soft (about 7 minutes). Add curry powder and continue stirring for 1 minute more.

Stir in coconut milk and tomatoes. Continue cooking mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Add chicken, stir well, and cook for 5-6 minutes or until the meat is cooked through. Add spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste.  Serve over rice.

Contributed by Brittany C.