Curry with chicken, potatoes, peas and spinach

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 30 g ginger root
• 300 g chicken
• 1 kg potatoes
• 500 ml water
• 4 tbsp sunflower oil
• 1 tbsp Madras curry powder
• 70 g tomato paste
• 225 g peas, frozen
• 400 g spinach

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dice the onions and grate the garlic and ginger. Cut the meat into bite-sized pieces. Peel and dice the potatoes. Heat the oil in a large pan. Fry the meat, garlic, ginger, and onions over high heat for 5 minutes. After 4 minutes, add the Madras curry powder and stir. Add the tomato paste and cook over medium heat for another 5 minutes, stirring. Add the diced potatoes, stir, pour in the water, and bring to a boil. Cover and simmer for 20 minutes. Then add the peas, stir, and cook over high heat for 5 minutes until reduced. Gradually add the spinach and allow to wilt. Season to taste with pepper and a little salt, if desired.