Chicken and Peanut Pan with Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast, diced
- 500 g spinach, blanched
- 300 g mushrooms, quartered
- 1 large onion (s), diced
- 2 clove (s) garlic, chopped
- 1 can tomato (s), chopped
- 0.5 ½ glass peanut butter
- 1 teaspoon curry powder
- 0.5 teaspoon ½ chilli flakes
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon coriander, ground in a mortar
- 4 tablespoon oil, unflavoured
- broth
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Heat the oil in a deep pan or in a wok, add the spices (curry powder, cumin, coriander, chilli flakes) and sweat until they smell fragrant. Then add onion cubes and garlic, toss briefly and fry the chicken breast in it. Take the meat out of the pan and set aside.
- Put the mushrooms in the pan, fry them, remove them from the pan and also set aside.
- Put the chopped tomatoes in the pan and simmer a little. Season with salt and pepper. Then stir in the peanut butter. If the sauce is too thick, thin it with broth. If it is too thin, either boiling it down or more peanut butter helps.
- Add the chicken, mushrooms and spinach to the sauce and reheat. Season everything with lemon juice, pepper and salt.
- Those who like to eat spicier can add chilli flakes to taste.
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