Chicken on Spinach with Peanut Sauce

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g chicken breast
  • 1 tablespoon ginger, chopped
  • 2 clove (s) garlic, pressed through
  • 1 teaspoon curry powder
  • 1 tablespoon butter, melted or butter-flavored oil
  • 1 tablespoon cream or milk
  • 1 kg spinach leaves, cleaned, washed, stems removed
  • 1 bunch spring onion (s), cut into rings
  • 1 shallot (s), diced
  • 1 tablespoon chili powder
  • 3 tablespoon peanut butter, salted
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce or soy sauce
  • 250 ml coconut milk or normal milk (more if you like)
  • oil
Chicken on Spinach with Peanut Sauce
Chicken on Spinach with Peanut Sauce

Instructions

  1. Mix the ginger, garlic, curry, cream and butter into a paste. Cut the chicken breast into strips or small pieces and marinate in them for an hour.
  2. Heat the oil in a pan to medium temperature and fry the shallots until golden brown. Reduce the heat and add the peanut butter, sugar, fish sauce, chili powder and coconut milk. Simmer for a minute, then remove from heat.
  3. Blanch the spinach and spring onions in boiling salted water for three minutes, drain well (!) And place on a preheated serving platter.
  4. Quickly fry the chicken in a non-oiled pan and place on top of the vegetables. Pour the sauce over it.
  5. Rice goes well with it.

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