John Myers
Chicken Curry with Vegetables and Spinach Leaves
The perfect chicken curry with vegetables and spinach leaves recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 2 Poles Leek
- 5 medium sized Tomatoes
- 1 big red Paprika
- 1 medium sized Zucchini
- 1 Toes Chopped garlic
- 2 tbsp Oil
- 2 tbsp Salt
- 2 tbsp Black pepper from the mill
- 3 tbsp Curry powder
- 1 Can Unsweetened coconut milk
- 250 g Spinach leaf
- 1 tbsp Flour
- 2 small Chopped onion
- 3 tbsp Vegetable broth
- Peel the onion, garlic and zucchini. Cut the leek and zucchini into slices. Cut everything else into small cubes, including the chicken breast that was first cleaned and drained.
- Heat the oil in a pan. First fry the meat in it, then fry the garlic and the onion briefly. Pour the flour and curry powder over the meat and sauté briefly. Pour coconut milk, 300 ml of water made with 3 teaspoons of vegetable stock over the meat and bring to the boil.
- Now add the tomatoes, leeks, zucchini and peppers and simmer over low heat. Season everything with salt and pepper. Possibly season with curry. Finally fold in the spinach leaf (fresh or frozen !!) and bring to the boil briefly. With rice or bread. Good Appetite
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