Summary

Ingredients

• 1 kg chicken fillet (s), cut into strips
• 1 teaspoon chili powder
• 1 lemon (s), juice it
• 200 g butter
• 2 onion (s), chopped
• 4 tablespoon curry paste, yellow
• 1 small Piece (s) ginger root, peeled, grated
• 1 can tomato (s), chunky, 400 g
• 1 tablespoon honey
• 2 cinnamon stick (s)
• 250 ml yogurt
• some coriander green, chopped
• 8 tablespoon olive oil
• 3 clove (s) garlic, finely chopped
• 1 small Piece (s) ginger, peeled, grated
• 2 chilli pepper (s), dried or fresh, finely chopped
• 1 onion (s), chopped
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 1 kg spinach, roughly chopped
• 2 beefsteak tomato (s), diced
• 250 g feta cheese, diced

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Instructions

1. Sprinkle the chicken fillet with the chili powder and drizzle with the lemon juice. Heat 75 g butter (not too hot). Lightly brown the onions and garlic in it. Add the chicken fillet and fry well. Add the curry paste, ginger, tomatoes, honey and cinnamon sticks and cook over low heat for 15 minutes.
2. In the meantime prepare the palak paneer. To do this, heat half of the olive oil (4 tablespoon) and fry the garlic, ginger, chilli peppers, onion, cumin, coriander powder and turmeric for 2-3 minutes. Add the coarsely chopped spinach and simmer until it collapses slightly. Now add the tomato cubes.
3. Heat the remaining olive oil (4 tablespoon) and fry the cheese cubes until they are lightly brown. Serve this on top of the spinach.
4. Remove the cinnamon sticks for the butter chicken. Stir the yogurt into the remaining butter (125 g) and sprinkle with coriander. Caution: The brew must not simmer, otherwise the yoghurt will flocculate.
5. Basmati rice is enough as a side dish.