Summary

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

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Instructions

1. 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.
2. Then add the thawed spinach and salt, season to taste and simmer covered for another 10 minutes.
3. Finally, add the cream and the Garam Masala spice and leave to stand for 10 minutes with the lid closed over low heat.
4. Basmati or jasmine rice goes well with it.