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
8servings
Servings
8servings
Ingredients
  • 2pounds boneless, skinless chicken breasts
  • 2teaspoons ground curry
  • salt and pepper to taste
  • 1/2cup chopped onion
  • 1teaspoon minced garlic
  • 1(14-ounce) can lite coconut milk
  • 1(14 1/2-ounce) can diced tomatoesdrained
  • 3cups packed baby spinach
Instructions
  1. Season chicken with curry and with salt and pepper.

  2. 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.

  3. 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.
Recipe Notes

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