Bright Chicken Curry

 

1 Tbls oil
1 onion, sliced
1/2 tsp salt
1 lb chicken meat
2 tsp turmeric
2 tsp curry powder
1-3 Tbls Thai red curry paste
1 cup tomatoes, finely chopped or roughly pureed
1 can (13.5 oz) coconut milk
1 cup apple sauce
1 Tbls fish sauce
2 tsp brown sugar
1/2 cup cilantro, roughly chopped
1 1/2 cup spinach, roughly chopped

You can cut the chicken into chunks while it is raw, or take it out after cooking to cut it and add it back in.

In a large pot over high heat, heat 1 tablespoon of olive oil. Add the onions and salt, and turn the heat to medium-low. Stir every so often, and cook until the onions soften, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated  in the spices. Stir in the chicken and tomatoes.

Add the coconut milk, apple sauce, fish sauce and brown sugar, and bring to a simmer.

Simmer until the chicken is cooked through.

Stir in the cilantro and spinach.

Serve over rice.