Name: Chicken Curry with Spinach and Tomatoes
Yield: 8 servings
Ingredients: 2 pounds boneless, skinless chicken breasts; 2 teaspoons ground curry; salt and pepper to taste; 1/2 cup chopped onion; 1 teaspoon minced garlic; 1 (14-ounce) can lite coconut milk; 1 (14 1/2-ounce) can diced tomatoes (drained); 3 cups packed baby spinach

Chicken Curry with Spinach and Tomatoes

A simple chicken curry recipe from my anti-inflammatory diet cookbook with a combination of curry, coconut milk and tomato packs tremendous flavor into this sensational chicken dish makes this food good for diabetics. Serve over rice.

Servings 8 servings

Ingredients

2 pounds boneless, skinless chicken breasts
2 teaspoons ground curry
salt and pepper to taste
1/2 cup chopped onion
1 teaspoon minced garlic
1 (14-ounce) can lite coconut milk
1 (14 1/2-ounce) can diced tomatoes drained
3 cups packed baby spinach

Servings 8 servings

Ingredients

2 pounds boneless, skinless chicken breasts
2 teaspoons ground curry
salt and pepper to taste
1/2 cup chopped onion
1 teaspoon minced garlic
1 (14-ounce) can lite coconut milk
1 (14 1/2-ounce) can diced tomatoes drained
3 cups packed baby spinach

Instructions

Season chicken with curry and with salt and pepper. 
In large nonstick pan coated with nonstick cooking spray, brown chicken breasts on both sides, 5-7 minutes. Add onion and garlic, and continue sautéing 5 minutes, stirring. 
Add coconut milk and tomatoes, bring to boil, reduce heat and cook about 15-20 minutes or until chicken is tender. Add spinach, and cook until wilted, about 2 minutes.

Nutritional Info

Per Serving: Calories 178, Calories from fat 29%, Fat 6 g, Saturated Fat 2 g, Cholesterol 73 mg, Sodium 241 mg, Carbohydrate 6 g, Dietary Fiber 1, Sugars 3 g, Protein 25 g, Diabetic Exchanges: 1 vegetable, 3 lean meat