Chicken Curry Hot Plate

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I got a really good deal on boneless, skinless, chicken breasts at Hornbachers on Saturday so this week is going to be chicken week on A Solitary Feast.

Let’s start chicken week with an idea I stole from Melissa Joulawan’s Well Fed Cookbook.  Melissa’s idea is brilliant in it’s simplicity so brilliant it hurts.   Her idea is called a hot plate.  She cooks up a couple of kinds of protien at the beginning of the week then uses the basic formula of  3 – 6 oz of protien + 2 cups vegetables + seasoning + good fat to get meals on the table during the week in 15 minutes or so.  Like I said, the idea is so brilliant it hurts.  Melissa then gives over 40 different hot plate ideas to try.

The problem is I am not much of a meal prepper so I am probably not going to have pre cooked proteins laying around.  I love the idea so much, though, I have been playing around with it to see if I could make them totally from scratch and still keep the prep and cooking time to 20 minutes or less.  The good new is you can.  I will be posting more of my hot plate recipes as  I go along.   I used my homemade Madras Curry powder.  You can find the recipe here.  You could use any curry powder you have if you don’t want to make your own.

Chicken Curry Hot Plate

adapted from Well Fed Cookbook

1 6 – 8 oz  boneless, skinless chicken breast

1/4 small onion, diced

1 (14.5 oz) can diced tomatoes

1 – 2 tsp curry powder

a big handful of fresh spinach

1 tsp olive oil

salt, to taste

In a 12″ skillet, heat the olive oil.  Add  the onion and saute until translucent.  Add the chicken, tomatoes, curry powder and salt.  Mix well.  Bring to a boil.  Reduce the heat and simmer, 10 minutes.  Add the spinach and cover until the spinach is wilted.  

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