Summary

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

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Instructions

1. Take the spinach out of the freezer, unpack and arrange in an open container
2. 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.
3. 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.
4. Enjoy with basmati rice.