Chicken breast on spinach topped with curry sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 tbsp butter
• 1 tsp chicken broth (instant)
• 600 g leaf spinach (frozen)
• 500 g chicken fillet(s)
• 1 tbsp oil
• 150 g sour cream with herbs
• 3 tsp curry powder
• 250g basmati
• 150 ml water
• salt and pepper
• Paprika powder
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and chop the onion and garlic. Heat the fat. Sauté the onion and garlic until translucent. Deglaze with just under 150 ml of water. Stir in the soup, add the spinach, and bring to a boil. Sauté over medium heat for about 15 minutes. Wash the meat and season with salt, pepper, and paprika. Heat the oil and fry the fillets for about 5 minutes on each side. Remove the chicken breasts from the pan. Loosen the pan juices with 5-6 tablespoons of water, then stir in the cup of sour cream until the sauce is creamy. Then stir in the curry. Cook the rice over low heat for 15-20 minutes. Season the spinach generously with nutmeg, salt, and pepper and spread it in a shallow baking dish. Arrange the chicken fillets on top and pour the curry sauce over them. Bake in a preheated oven (225°C, fan oven 200°C, gas mark 4) for about 25 minutes.