Chicken curry with spinach and garam masala

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 350 – 400 g
• 200 g leaf spinach
• 2 tbsp rapeseed oil
• 50 g onion(s), finely diced
• 1 tbsp ginger, freshly grated
• ½ tbsp garam masala
• ½ tsp curry powder
• ½ tsp coriander powder
• ¼ tsp paprika powder
• ¼ tsp Pul Biber
• ½ tsp salt and pepper, black
• ½ tbsp tomato paste
• 200 g tomatoes, chopped (pelati)
• 60 g chicken broth
• 100 g coconut milk
• some sauce thickener, light, to thicken
• some chili pepper(s), finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

from Indian cuisine

Wash the chicken breast fillets, pat dry, and cut into cubes. Sort the spinach, removing the stalks and, if necessary, the thick central rib. Wash, pat dry thoroughly (there should be no water left), and cut into large pieces. Heat the oil in a large pan or wok and fry the onions. Add the garlic and ginger and continue frying. Then stir in all the dry spices, add the chicken pieces, and tomato paste. Stir-fry for 2-3 minutes. Top up with stock, pelati, and coconut milk. Add the chili pepper to taste and thicken with a little sauce thickener. Finally, stir in the fresh spinach and simmer for about 5 minutes until the spinach wilts. Serve with basmati rice.