Chicken Coconut Curry

Another curry, that is a nice dinner choice!  The only real difference between this curry and the vegetarian one is the chicken of course and ironically to this one I added more vegetables.  I am just really loving the flavors of a coconut curry; with or without meat it is a great eat and budget friendly.  The portions are great as well, you defnitely won't have to worry about running out.

Shopping List:
1) Chicken Tenderloins

2) 3 Golden Potatoes

3) Jasmine Rice

4) 1 Can Chickpeas

5) 1 Can Diced Tomatoes

6) 1 Can Coconut Milk

7) 1 Zucchini(Medium)

8) 1 Green Pepper

9) 3 Large Handfuls of Spinach

10) Chicken Broth

11) Spices: Turmeric, Cumin, Cloves, Paprika, Salt and Pepper
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To Begin:

Start rice at the beginning.  Rice needs time to boil and then simmer/steam for about twenty minutes.  So if you want them done at the same time or around start at the beginning.

Start by cutting up the chicken tenderloins into 1 in. bite size pieces.  Season with salt and pepper and place into a hot pan (high walled) that has a tablespoon of oil.  Let brown.

While meat is browning, clean and peel potatoes.  Cut into 1 in. pieces as well.

Once chicken is browned.  To the pan add the can of coconut milk, tomatoes(drained), chickpeas(drained), potatoes, 3/4 a cup of chicken broth, and about 1 tablespoon Turmeric, 5-8 cloves, 1 tablespoon Cumin, 1 tablespoon Paprika.  Then salt and pepper to taste.  Let come to a boil.

Once boiling cover and let simmer.  Set timer for 20 minutes.

While it is simmer slice zucchini into 4ths and then dice.  Also dice the green pepper.

When there is ten minutes left add these to veggies.

Clean spinach and at the end when the timer goes off. Add and stir in.  Until wilted.

Plate with rice on the bottom and spoon curry over.  Enjoy!