Murgh Palak
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast
- 2 packs creamed spinach à 400 g, frozen
- 150 ml tomato (s), strained or small cubes without skin
- 100 ml cream
- 50 ml milk
- 2 teaspoons tomato paste
- 1 medium onion (s)
- 4 clove garlic
- 2 teaspoons sambal oelek
- 2 tablespoon curry powder, mild
- some pepper
- some sea salt
- 3 tablespoon ghee or sunflower oil
- 1 teaspoon garam masala
Print Recipe
Pin Recipe Instructions
- Take the spinach out of the freezer, unpack and arrange in an open container
- Wash the chicken breast with cold water, dry it and cut it into 3 cm cubes. Chop the onion and press the garlic. Mix the tomatoes, cream and milk in a mug.
- Heat the ghee or oil and fry the onion / garlic mixture briefly, not too hot. Add the chicken breast, tomato paste and 1 tablespoon curry, fry. Add salt, pepper and sambal oelek. Stir over medium heat until meat is cooked through. Add the spinach and stir for about 10 minutes, add the tomato / cream / milk mixture, curry and garam masala and cook for another 10 minutes on the lowest setting.
- Enjoy with basmati rice.
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