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Curry with chicken breast and spinach

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Ingredients for 4 servings:

  • 600 g chicken breast
  • 2 onions, red
  • 1 garlic clove(s)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cardamom powder
  • 1 tsp turmeric powder
  • 1 tsp fennel seeds
  • 1 tsp cinnamon powder
  • 1 tbsp brown cane sugar
  • 300 g leaf spinach, frozen
  • 1 bottle of tomatoes, pureed (passata) approx. 690 g
  • 200 g cream
  • Roasted peanut oil or sesame oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cut the chicken breast into cubes or strips, fry in oil until browned, and set aside. Sauté the chopped onions and garlic until translucent. Add the spice mix and sauté for a few minutes, stirring occasionally. Add the meat and other ingredients, mix well, and simmer gently for at least another half hour. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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