Chicken in Coconut Curry Sauce

Total Time
33 min
10 min
23 min


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

curry powder

2 tsp

reduced fat coconut milk

1 cup(s), (light)

canned diced tomatoes

14½ oz

canned tomato paste

2 Tbsp

table salt

½ tsp

uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch chunks

fresh baby spinach

5 oz, (1 bag)

frozen green peas

1 cup(s)


  1. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute. Stir in coconut milk, tomatoes, tomato paste, and salt; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, 6–8 minutes longer.
  2. Add chicken to skillet; cook, stirring occasionally, until chicken is cooked through, about 4 minutes. Add spinach and peas; cook, stirring, until spinach is wilted and peas are tender, about 3 minutes longer.
  3. Per serving: 1 1/2 cups

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