Potato and spinach curry

Ingredients for 4 servings:

• 600 g potatoes, waxy
• 4 cloves garlic
• 30 g clarified butter or oil
• Salt
• 1 tbsp curry powder, hot
• 1 tbsp flour
• 250 ml broth
• 125 ml cream
• 350 g leaf spinach, fresh or frozen
• 350 g chicken breast fillet(s)
• 1 chili pepper(s), red
• 1 tsp sugar
• 2 tbsp desiccated coconut, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For those who like it spicy!

Peel and wash the potatoes, halve lengthwise, and cut each into 4 thin wedges. Peel the garlic, cut it into thin slices lengthwise, and sauté in the clarified butter over moderate heat until translucent. Add the drained potatoes, season with salt, and fry until translucent. Mix in the curry and flour and sauté for a few seconds. Pour in the stock, mix well, and cover the potatoes and cook over low heat for 10 minutes, stirring gently occasionally. Stir in the cream and cook uncovered for a further 10 minutes, stirring occasionally. Meanwhile, wash and sort the spinach, removing any coarse stalks and tearing up any large leaves. If using frozen spinach, simply open the package and let it thaw. Dice the chicken breast fillet into approx. 2 cm cubes. Halve the chili pepper lengthwise, remove the seeds, and cut into fine strips. Spin the spinach dry (squeeze some water out of thawed frozen spinach) and mix it with the chicken and chili pepper into the potatoes. Simmer uncovered for another 7 minutes. Season with sugar and salt to taste. If desired, lightly toast desiccated coconut in a dry pan and sprinkle over the curry.