Quick Chicken Curry with Carrots, Peppers and Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil, neutral
- 1 onion (s), peeled, chopped
- 2 cloves garlic, peeled, chopped
- 1 piece (s) ginger, peeled, chopped
- 1 tablespoon curry powder (or paste), possibly more, depending on how hot it is
- 500 g chicken breast fillet (s), cut into bite-sized pieces
- 2 bell peppers, yellow, cut into bite-sized pieces
- 500 g carrot (s), peeled, cut into bite-sized pieces
- 300 g spinach leaves, frozen
- 250 g yourt
- salt and pepper
- Lemon juice
- 500 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Brown the onions in hot oil. Add garlic and ginger and fry briefly. Add curry and mix everything well. Add the meat and fry until the seasoning mixture is well coated. Add the carrots and paprika, sauté, stir occasionally. Salt and pepper. Deglaze with the chicken stock. Cook for about 10 minutes, until the carrots are soft (depends on the size of the pieces.) Add the spinach and yoghurt, continue cooking for about 10 minutes. The yogurt will flake out, but it will overcook. Season to taste with salt, pepper and lemon juice.
- Rice goes well with it.
- Tip: You can also prepare the dish with fresh spinach. Then put the leaves in the pot at the very end and just stir in.
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