Chicken Palak with chili and basmati rice

Ingredients for 4 servings:

• 2 tbsp sunflower oil
• 1 large garlic clove(s)
• 1 onion(s)
• 600 g chicken breast fillet(s)
• 450 g leaf spinach, frozen, chopped
• 200 ml cream
• 100 ml tomatoes, pureed or chopped
• 1 tbsp curry powder
• 2 tbsp curry paste, yellow
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of sea salt, uniodized
• 1 cup basmati rice (pot, oatmeal)
• some chili powder to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Perfect Indian cuisine, quick and easy!

Defrost the frozen spinach in the microwave. Meanwhile, rinse the chicken breast fillets under cold water and then cut them into small, bite-sized cubes using a sharp knife. Immediately wash the knife and cutting board with hot water to prevent the growth of germs. Peel the onion and garlic, and finely dice the onion. Heat 2 tablespoons of vegetable oil in a non-stick pan until light streaks form. Then fry half of the diced chicken breast until very hot, remove it, and do the same with the remaining chicken breast. Season with a little salt and set aside. Brown the onions with another 2 tablespoons of vegetable oil. Just before the onions are done, press in the garlic and sweat it lightly. Add the thawed spinach and passata to the pan and heat together with the cream. When it is simmering gently, stir in the curry powder. Put 2 ladles of the hot spinach into a bowl and whisk in the yellow curry paste. Add this back to the pan and stir to combine, then simmer gently over medium heat for another 10 to 15 minutes. Just before serving, stir in the chicken and bring back to the heat. Bring a pot of salted water to a boil. Add a large cup (oat) of basmati rice to the boiling water and cook for about 10 minutes until just tender. Drain the excess water and leave the rice in the pot with the lid on until ready to serve. Preheat the plates in the microwave on full power for about 1.5 to 2 minutes. Place a portion of rice on each preheated plate and top with a ladle of chicken palak. Stir in chili powder at the table, if desired. I have been making this recipe unchanged for years, and it really is a success for everyone.