Halfway Homemade: Chicken Curry with Spinach

It's a good week when there's a Maya Kaimal simmer sauce in the refrigerator -- it means that one family dinner in the next five nights is going to be a complete no-brainer. I've tried lots of these prepared sauces over the years (my kids have always liked, or in the case of my youngest, tolerated curry) but Kaimal's taste fresher and more vibrant than any of them. If I have a block of frozen spinach and remember to thaw some frozen chicken breasts from the weekend shop before I leave for work in the morning, it's one of those halfway homemade meals I can scrape together in under 25 minutes at the other end of the day. My favorite is the Tamarind Curry (there's also Coconut Curry, Vindaloo, Classic Korma, Tikka Masala and word on the street is she's working on a shelf-stable line) but there's not one in the batch that will let you down. Available at Whole Foods -- click to the jump for the recipe.

Chicken Curry with Spinach

Make brown or white basmati rice according to package directions. Cut three medium-large sized organic boneless chicken breasts into 1-inch cubes and sauté in olive oil or canola oil over medium high heat. Cook on all sides, then add simmer sauce and cook another 8 to 10 minutes. During the last five minutes of cooking add frozen spinach (preferably thawed) and cook until heated through. Serve however your kids will allow you to serve.