Coconut chicken curry

This dish was absolutely delicious served with coconut rice. Simple and fantastic.

Ingredients
2-3 chicken breast halves
1 tsp ground cumin
0.5 tsp cayenne
1 tbsp vegetable oil
2 large carrots
1 cup spinach leaves
0.25 cup diced yellow onion
1 tbsp minced garlic
1.5 tbsp hot curry powder
8 oz tomato sauce
1 cup coconut milk
salt

Preparation
Cut the chicken breast halves lengthwise, then slice into very thin slices. Toss with cumin, cayenne, and about 0.5 tsp salt. Set aside.

Shred the carrots. Saute the diced onion on the vegetable oil. Add the garlic when the onions are softened, and stir around for 30 seconds. Add the curry powder and heat for another 30 seconds.

Add the shredded carrots and pour in the tomato sauce. Cook for 5 minutes. Add the coconut milk and simmer for 10 minutes.

Meanwhile, heat a nonstick pan sprayed with oil on high heat. Sear the chicken pieces until lightly browned on all sides.

Add the spinach leaves and the chicken to the curry sauce and cook for 5 minutes together. Serve over coconut rice.