Murgh Palak

Ingredients for 4 servings:

• 400 g chicken breast
• 2 packs of creamed spinach, 400 g each, frozen
• 150 ml tomato(s), pureed, or small cubes without skin
• 100 ml cream
• 50 ml milk
• 2 tsp tomato paste
• 1 m.-sized onion(s)
• 4 garlic cloves
• 2 tsp sambal oelek
• 2 tbsp curry powder, mild
• some pepper
• some sea salt
• 3 tbsp ghee or sunflower oil
• 1 tsp garam masala

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

or Chicken Palak, chicken with spinach, my favorite Indian recipe

Take the spinach out of the freezer, unwrap it, and place it in an open container. Wash the chicken breast with cold water, dry it, and cut it into roughly 3cm cubes. Finely 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 tbsp curry powder, and fry. Season with salt, pepper, and add the sambal oelek. Stir over medium heat until the meat is cooked through. Add the spinach and continue stirring, about 10 minutes. Add the tomato/cream/milk mixture, curry, and garam masala, and simmer for another 10 minutes on the lowest heat. Enjoy with basmati rice.