Indian-style chicken pan

Ingredients for 3 servings:

• 400 g chicken fillet(s)
• 400 g spinach (preferably mini spinach)
• 2 m.-sized onion(s)
• 3 cloves garlic
• 2 cups of cream (approx. 400ml)
• 8 tbsp curry
• 3 tbsp paprika powder, hot
• 1 tsp cumin
• 1 pinch of cardamom
• 1 tsp sugar
• Oil (olive oil)
• pepper
• Salt
• 200 g peas, young, frozen
• 4 large tomatoes (preferably from a can for flavoring)

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

from the Indian Murgh saghwala

Cut the chicken into bite-sized pieces, finely chop the onion and garlic. Brown the meat in olive oil until crispy, then add the onions, tomatoes, and garlic one after the other (not too vigorously), and season with pepper. Sprinkle with 5 tablespoons of curry powder and the sugar and toast lightly. Deglaze with the cream. Add salt, paprika, cumin, and cardamom and simmer gently for 25 minutes. Then add the spinach and simmer for another 10 minutes. Stir in the peas and simmer again. The sauce should be creamy and everything should be well-mixed. The original Indian dish is very spicy! If you like, add Tabasco to taste. Serve with rice.