Chicken and spinach pan

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• salt and pepper
• 2 tbsp curry powder, possibly more
• 1 can coconut milk, 400 ml
• 250 g leaf spinach, frozen, thawed or fresh
• 500 g chicken breast fillet(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with coconut milk

Finely dice the onions, chop the garlic, and dice the bell pepper. Cut the chicken breast fillet into even cubes. Heat the oil in a large pan and fry the meat, turning frequently, until golden brown. Season with salt and pepper. Add the onions and garlic and sauté briefly. Sprinkle with curry powder and continue to sauté while stirring. Add the diced bell pepper and continue to sauté for 1-2 minutes. Deglaze with coconut milk, bring to a boil, and simmer for another 10 minutes. Add the thawed spinach to the meat and simmer for 3-4 minutes. Season again with salt, pepper, and curry. This dish is best served with rice.