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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Blanch the spinach and spring onions in boiling salted water for three minutes, drain well (!) And place on a preheated serving platter.
- Quickly fry the chicken in a non-oiled pan and place on top of the vegetables. Pour the sauce over it.
- Rice goes well with it.
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