About a week after we arrived in Japan, Matt and I decided to be brave and try something out in town. We hired a babysitter and ventured out onto one of the main roads near our hotel. Everything was still very intimidating because we couldn't speak the language or read any signs and it all felt so alien. But, on the babysitter's suggestion, we found this little hole in the wall place called Nirvana. And inside we had hands down the absolute BEST curry I have ever had in my entire life. So good that I think about asking Matt to bring some home from work at least once every day. Dinner for two is about $30, though, so I knew I was going to have to come up with some way to satisfy my curry craving and limit myself to Nirvana only once or twice a month. This is a super fast and easy curry that you can throw together any old time. We ate it with whole grain naan but you could serve it over rice as well.
- 1/2 Tbsp olive oil
- 1 onion, thinly sliced
- 1 tsp minced garlic (or 2 cloves finely chopped)
- 1/2 tsp salt
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp ginger
- 1 cup coconut milk
- 1 14.5oz can diced tomatoes, drained
- 1 Tbsp tomato paste
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- 3 big handfuls of spinach, torn into bite-sized pieces
ONE: In a large skillet, heat the olive oil over medium heat. Add the onion and cook for about 10 minutes, stirring occasionally, until it starts to brown. Add the garlic and salt and cook one minute, stirring frequently, until the garlic is fragrant but not burnt.
TWO: Add in the curry powder, cumin, and ginger and cook one minute, stirring frequently. Add in the coconut milk, tomatoes, and tomato paste and stir vigorously to scrape any browned bits off the bottom of the pan. Cook about 10 minutes, stirring occasionally, until thickened.
THREE: Add chicken and simmer until cooked through, about 10 minutes. Remove from heat, stir in spinach, cover, and let sit until spinach is wilted, about 3 minutes.
Freeze leftovers using the medium/large portions method to feed your freezer stash.
Per serving- 332 Calories (173 Calories from Fat), 19g Fat, 13g Saturated Fat, 73mg Cholesterol, 429mg sodium, 14g Total Carbohydrates, 5g Dietary Fiber, 8g Sugars, 28g Protein, 54% DV VitA, 36% DV VitC, 7% DV Calcium, 17% DV Iron.
|Cook onions in a bit of olive oil|
|Once they start to brown, add garlic and spices|
|Stir in coconut milk, tomatoes, and tomato paste|
|Add in chicken, cook through, then add spinach|