Summary

Ingredients

• 600 g potato (s), waxy
• 4 cloves garlic
• 30 g clarified butter or oil
• salt
• 1 tablespoon curry powder, hot
• 1 tablespoon flour
• 250 ml broth
• 125 ml cream
• 350 g spinach leaves, fresh or frozen
• 350 g chicken breast fillet (s)
• 1 chilli pepper (s), red
• 1 teaspoon sugar
• 2 tablespoon desiccated coconut, optional

Print Recipe Pin Recipe

Instructions

1. Peel and wash the potatoes, cut in half lengthways and cut into 4 thin wedges. Peel the garlic, cut lengthways into thin slices and sauté in the clarified butter over a moderate heat until translucent. Add the drained potatoes, season with salt and fry all over. Mix in the curry and flour and sweat for a few seconds. Pour in the stock, stir well and cook the potatoes covered over low heat for 10 minutes. Stir gently every now and then. Stir in the cream and cook for another 10 minutes without the lid, stirring occasionally.
2. In the meantime, wash and sort the spinach, remove the coarse stalks, pull the large leaves apart a little or, in the case of frozen spinach, just open the package and let it thaw.
3. Dice the chicken breast fillet approx. 2 cm in size. Halve the chilli lengthways, remove the core and cut into fine strips.
4. Spin the spinach dry (squeeze out the defrosted frozen spinach a little) and mix with the chicken and chilli with the potatoes. Let simmer for another 7 minutes. Add sugar and salt to taste.
5. If you like, lightly toast the desiccated coconut in a pan without fat and sprinkle over the curry.