Thaw the frozen spinach in the microwave. Meanwhile, rinse the chicken breast fillets under cold water and then cut them into small, bite-sized cubes with a sharp knife. Immediately wash the knife and the kitchen board with hot water to prevent germs from forming.
Peel the onion and garlic, finely dice the onion. Heat 2 tablespoons of vegetable oil in a non-stick pan until there are light streaks. Then first fry half of the diced chicken breast very spicy, remove and do the same with the rest of the chicken breast. Season with a little salt and set aside.
Brown the onions while adding another 2 tablespoons of vegetable oil. Just before the onions are ready, squeeze in the garlic and sweat lightly.
Add the thawed spinach and the tomato puree to the pan and heat together with the cream. When it is simmering, stir in the curry powder.
Put 2 scoops of the hot spinach in a bowl and mix the yellow curry paste with a whisk. Put this back into the pan and stir, let everything simmer gently for another 10 to 15 minutes over medium heat. Just before serving, stir in the chicken and let it get hot again.
Put on a saucepan with salted water to boil. Put a large cup of basmati rice in the boiling water and cook for about 10 minutes until it is just cooked. Then pour off the excess water and leave the rice in the saucepan with the lid closed until serving.
Preheat the plates in the microwave at full power for about 1.5 to 2 minutes. Put a portion of rice on each of the preheated plates and a scoop Chicken Palak on top. Mix in chili powder at the table if you like.
I`ve been cooking this recipe unchanged in this form for years. And really everyone succeeds.
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