Indian Spinach with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g chicken breast fillet (s)
- 450 g creamed spinach, frozen
- 5 onion (s)
- 5 cloves garlic, finely chopped
- 1 teaspoon, leveled ginger, chopped
- 1 tablespoon oil, (peanut oil)
- 4 carnation (s)
- 3 cardamom pods
- 4 bay leaves
- 2 teaspoons, leveled paprika powder
- 0.5 ½ teaspoon, leveled chili powder
- 2 teaspoons, leveled cumin, ground
- 2 teaspoons, leveled turmeric
- 0.5 teaspoon ½ garam masala
- 100 g whipped cream
- 1 pinch (s) salt
- water
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion. Cut the meat into pieces approx. 2 cm in size. Fry the onions, then add the meat, cloves, cardamom pods, bay leaves, cumin, paprika, turmeric and fry gently for 5 minutes. Stir in garlic, ginger and chilli and heat up strongly. Add a little water and simmer gently for 30 minutes with the lid closed.
- Then add the thawed spinach and salt, season to taste and simmer covered for another 10 minutes.
- Finally, add the cream and the Garam Masala spice and leave to stand for 10 minutes with the lid closed over low heat.
- Basmati or jasmine rice goes well with it.
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