1 pound boneless, skinless organic chicken breast, cut into one-inch cubes
1 Tbls. olive oil
1 medium diced onion
1 tsp. sea salt
2 tsp. curry powder
1-14 oz. can coconut milk
1 cup canned diced tomatoes
2 Tbls. tomato paste
3 packed cups baby spinach
2 cups cooked quinoa
Heat olive oil in a large skillet. Add onion and sea salt. Sauté onion over medium heat for about 7 minutes, until translucent.
Add curry powder and sauté for an additional minute until the spice fully coats the onions.
Incorporate the coconut milk, tomatoes, and tomato paste into the mixture. Stir occasionally for 5 minutes until sauce slightly thickens.
Fold the pieces of chicken into the mix and simmer for 5 to 6 minutes, or until the meat is cooked through. Stir in the spinach and allow to cook for three minutes or until wilted.
Add a pinch more salt to taste, if needed. Serve warm over 1/2 cup quinoa.