Indian Style Chicken Pan
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g chicken fillet (s)
- 400 g spinach (preferably minis)
- 2 medium onion (s)
- 3 cloves garlic
- 2 cups cream (approx 400ml)
- 8 tablespoon curry
- 3 tablespoon paprika powder, hot
- 1 teaspoon cumin
- 1 pinch cardamom
- 1 teaspoon sugar
- Oil (olive oil)
- pepper
- salt
- 200 g peas, youn, frozen
- 4 large tomato (s) (preferably canned because the aroma)
Print Recipe
Pin Recipe Instructions
- Chop the chicken into bite-sized pieces, finely chop the onion and garlic. Fry the meat in olive oil until crispy, fry the onions, tomatoes and garlic one after the other (not too hard), pepper. Sprinkle with 5 tablespoons of curry powder and the sugar and toast a little. Deglaze with the cream. Add salt, paprika powder, cumin and cardamom and simmer gently for 25 minutes.
- Then add the spinach and simmer for another 10 minutes. Then stir in the peas and simmer again. The sauce should be creamy and everything should be homogenous. The dish is very spicy in the Indian original! If you want that, you should taste it with Tabasco at the end.
- Rice goes well with it.
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