Summary

Ingredients

• 2 chicken breast fillet (s), approx. 350 - 400 g
• 200 g spinach leaves
• 2 tablespoon rapeseed oil
• 50 g onion (s), finely diced
• 1 tablespoon ginger, freshly grated
• 0.5 tablespoon ½ garam masala
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ coriander powder
• 0.25 teaspoon ¼ paprika powder
• 0.25 teaspoon ¼ pul beaver
• 0.5 teaspoon ½ salt and pepper, black
• 0.5 tablespoon ½ tomato paste
• 200 g tomatoes, chunky (pelati)
• 60 g chicken broth
• 100 g coconut milk
• some sauce thickener, light, to bind
• some chilli pepper (s), finely chopped

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Instructions

1. Wash the chicken breast fillets, pat dry and cut into cubes.
2. Sort the spinach, remove the stalks and possibly the thick central rib. Wash, pat dry very well, there should be no more water and cut into large pieces.
3. Heat the oil in a large pan or in a wok and fry the onions in it. Add the garlic and ginger and continue frying. Then stir in all the dry spices, add the chicken pieces and tomato paste. Fry everything for 2 - 3 minutes while stirring. Top up with stock, pelati and coconut milk. Add the chilli pepper to taste and thicken with a little sauce thickener. Finally, fold in the fresh spinach and simmer for about 5 minutes. Until the spinach collapses.
4. Serve with basmati rice.