Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon butter
• 1 teaspoon chicken broth (instant)
• 600 g spinach leaves (frozen)
• 500 g chicken fillet (s)
• 1 tablespoon oil
• 150 g sour cream with herbs
• 3 teaspoons curry powder
• 250 g basmati
• 150 ml water
• salt and pepper
• Paprika powder
• nutmeg

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Instructions

1. Peel and chop the onion and garlic. Heat the fat. Sauté the onion and garlic until translucent. Deglaze with just under 150 ml of water. Stir in the soup, add the spinach and bring to the boil. Stew over medium heat for about 15 minutes.
2. Wash the meat and season with salt, pepper and paprika. Heat the oil and fry the fillets in it for about 5 minutes on each side. After the chicken breasts have been removed from the pan, the roast set is dissolved with 5-6 tablespoons of water, then the beaker of sour cream is stirred in until the sauce is creamy. Then the curry is stirred in.
3. Cook rice over low heat for 15-20 minutes. Season the spinach with nutmeg, salt and pepper to taste and distribute in a flat baking dish. Spread the chicken fillets on top and pour the curry sauce over it. Bake in a hot oven (electric stove 225 ° C, convection 200 ° C, gas mark 4) for about 25 minutes.