1-1/2 cups uncooked instant rice
1 pound boneless chicken breast, cut into 1 in. cubes
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can (13-1/2 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
      

-Cook the rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt
 and pepper. In a large skillet, saute chicken and onion in oil until the chicken is no longer
 pink.
-Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5
 mins or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is 
 wilted. Serve with rice. 

 (S&D March/April 2008, p. 30)