Chicken curry

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 3 tomatoes
• 500 g chicken fillet(s)
• 2 tbsp oil
• 2 tbsp Madras curry powder
• 1 can coconut milk, creamy
• 250 g spinach, young
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with Madras curry powder

Peel the onion and garlic. Finely chop the onion and press the garlic. Wash the tomatoes and meat, and dice both. Heat the oil in a pan. Fry the chicken cubes for about 4-5 minutes. Add the onion and garlic, and fry for another 2 minutes. Dust the meat with the curry powder and sweat briefly while stirring. Add the tomatoes and fry for another 3-4 minutes. Deglaze everything with the coconut milk, bring to a boil, and simmer uncovered for about 10 minutes. Wash the spinach, add it to the pan, and let it wilt briefly. Season the curry with salt, pepper, and perhaps a little more curry powder, and serve. Serve with flatbread or a delicious ciabatta (see my recipes).