Chicken on spinach with peanut sauce

Ingredients for 3 servings:

• 400 g chicken breast
• 1 tbsp ginger, chopped
• 2 garlic cloves, pressed
• 1 tsp curry powder
• 1 tbsp butter, melted or butter-flavored oil
• 1 tbsp cream or milk
• 1 kg leaf spinach, cleaned, washed, stalks removed
• 1 bunch of spring onions, cut into rings
• 1 shallot(s), diced
• 1 tbsp chili powder
• 3 tbsp peanut butter, salted
• 1 tbsp sugar
• 1 tsp fish sauce or soy sauce
• 250 ml coconut milk or regular milk (more to taste)
• oil

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix the ginger, garlic, curry, cream, and butter into a paste. Cut the chicken breast into strips or small pieces and marinate for one hour. Heat the oil in a pan over medium heat and fry the shallots until golden brown. Reduce the heat and add the peanut butter, sugar, fish sauce, chili powder, and coconut milk. Simmer for one minute, then remove from the heat. Blanch the spinach and spring onions in boiling salted water for three minutes, drain well (!), and place on a warmed serving platter. Quickly fry the chicken in a non-stick pan without oil and place it on top of the vegetables. Pour the sauce over the chicken. Serve with rice.