Indian chicken pan

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) or mini turkey fillets
• 500 g spinach, fresh or frozen
• 2 large onions
• 150 g peas, frozen or from a can
• 300 ml sweet cream
• 150 ml sour cream or crème fraîche
• 1 small can of tomatoes, peeled, 400 g
• 10 tbsp curry powder
• 3 tbsp paprika powder, rose hot
• 1 tsp, heaped cumin
• 1 tsp, heaped sugar, brown
• 2 tsp ginger, grated
• 2 pinches of salt
• 2 pinches of pepper
• 2 tbsp oil
• 2 cloves garlic
• possibly curry paste, green or Tabasco

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Murgh Sagwala

Finely dice the onions and garlic. Cut the meat into bite-sized pieces. If using fresh spinach, cut it into small pieces. Mix together the cream and sour cream. Brown the meat in a large pot or deep frying pan. Add the onions, tomatoes, and garlic one after the other and fry. Season with salt and pepper. Sprinkle with the sugar and curry powder and let it caramelize slightly. Deglaze with the cream and sour cream mixture, add paprika powder, ginger, and cumin, and simmer on low heat for about 30 minutes. Then add the spinach and peas and simmer for another 15 minutes. When the peas are soft, the dish is ready. If you like it spicy, you can add green curry paste or Tabasco. Rice goes best with it.