Coconut Curry Chicken with Basmati Rice and Warm Spinach Salad

Coconut Curry Chicken

1 onion, minced
2 cloves garlic, minced
1 can stewed tomatoes, drained
2 chicken breasts, sliced
2 Tb. curry
1/2 c. coconut milk

1. Saute onion & garlic until golden brown.
2. Add curry, chicken and tomates and cook for 10-15 minutes.
3. Add milk and cook for additional 5-10 minutes.
4. Serve over rice

Warm Spinach Salad

1-2 Tb. olive oil
3-5 cloves of garlic, large chop
1 busshel, half a bag or 5-6 cups fresh spinach
1-2 Tb. lemon juice
salt & pepper

1. Saute garlic in olive oil until golden brown.
2. Turn down heat and add spinach and lemon juice and salt and pepper.
3. Contantly toss the spinach so that it becomes soft and warm but not brown and wilted (about 2-4 minutes).