Chicken curry with spinach

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• some olive oil
• 2 onions, red
• 1 garlic clove(s)
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 1 tsp cardamom powder
• 1 tsp fennel seeds
• 1 tsp salt
• 100 ml vegetable stock
• 500 ml tomatoes, pureed
• 1 tbsp cane sugar
• 300 g spinach, fresh
• 150 ml cream
• some coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Cut the chicken breast into strips and sear in a pan in olive oil, then remove from the pan. Dice the onions and sear them in the pan along with the ground spices and crushed garlic, then return the meat to the pan. Deglaze with the vegetable stock, add the passata and brown sugar, and simmer for about 45 minutes. Don’t forget to stir! Alternatively, you can also place the pan in the oven at 130°C for 45 minutes. However, it should be ovenproof. Wash the spinach and cut it into strips. Add the spinach and cream to the pan, stir, and simmer for another 15 minutes. Sprinkle with the finely torn fresh coriander before serving. Basmati rice goes wonderfully with this dish.