Quick Chicken Curry

Ingredients

• Chicken breast
• 1 medium onion, chopped
• 2 tablespoons red curry paste
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 can (13.66 ounces) coconut milk
• 2 cups chopped fresh spinach
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups hot cooked rice

Directions

In a large skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir until onion is tender and chicken is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer.

Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.