Ingredients:

 

4 tablespoons olive oil

1 large red onion, sliced 

4 tablespoons tomato paste

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 tablespoon cumin

4 chicken breasts, diced into 1-inch pieces

2 cans coconut milk

1/2 orange pepper, sliced

1/2 yellow pepper, sliced

1/2 red pepper, sliced

Handful of spinach

Optional: add mushrooms, broccoli, cauliflower, tofu

Optional: garnish with lime and cilantro, chopped

 

 

Method:

 

 

Heat oil in large pot and saute onions for 5 minutes. Add tomato paste and stir. Add spices and cook for 2 minutes. Add canned coconut milk, simmer. Add vegetables.

 

In a separate large frying pan, cook diced chicken and add to pot. Cover pot and let simmer for 7-10 minutes. Ready to serve! Garnish with lime and chopped cilantro, if desired.

 

Serve with rice.