Chicken Curry in a Hurry (Freezer Meal)

This was DELICIOUS!!! Definitely my favorite of our freezer meals so far (and it isn't designed as a freezer meal, so just make it the same night you are going to eat it if desired). I don't think I toasted my coconut quite long enough, as I've never done it before, but it still tasted great! I would definitely make this again on my own! Thanks Cathy!

Ingredients:
1 1/2 T veg oil
1 med onion, diced
1/2 tsp salt
2 tsp curry powder
1 (12-14 oz can) coconut milk
1 c canned diced tomatoes (I always just use a whole can)
2 T Tomato paste (I often skip this if I don't have any)
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes (or you can use a can of chicken)
3 packed cups fresh baby spinach, chopped
1 or 2 cans garbanzo beans
1/2 c. toasted coconut

Directions:
-Heat oil over med heat. Add onion and 1/2 tsp salt. Cook until soft, about 7 min. Add curry and stir one more minute
-Stir in cocnut milk, tomatoes and paste and cook another 5 minutes or until sauce thickens slightly.
-Add chicken and cook 5-6 minutes until meat is cooked (sometimes I cook the meat beforehand- that's okay too). Add spinach and cook until wilted, about 3 minutes. Add salt to taste. Serve with rice.

To toast coconut, place on a cookie sheet in 300 oven and watch closely. Cook until golden, just a few minutes. This adds so much flavor to the dish and is my favorite part. Serve curry over rice- we love basmati!