Curry with coconut milk, chicken and leaf spinach

Ingredients for 4 servings:

• 250 g leaf spinach
• 1 large onion(s)
• 2 large garlic cloves
• 3 large carrots
• 500 g chicken fillet(s)
• Sunflower oil for frying
• 2 tbsp curry powder
• 1 tbsp flour
• 200 ml vegetable stock
• 1 can pineapple, diced
• 400 ml coconut milk, unsweetened
• salt and pepper
• 1 tsp sambal oelek
• 100 g cashew nuts

Instructions

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

Wash the spinach leaves and drain well. Peel and finely chop the onion and garlic. Wash or peel the carrots, quarter them lengthwise, and cut them into approximately 3 cm long sticks. Cut the chicken fillet into bite-sized cubes. Fry the onion in hot oil. After a short time, add the meat cubes and fry until browned. Add the garlic and carrots, then dust with curry and flour. Pour in the vegetable stock, then add the pineapple and its juice and simmer for 15 minutes. Now pour in the coconut milk, season with salt and pepper, and add the sambal oelek. Chop the cashews, stir in, and simmer for another 5 minutes. Add the spinach leaves and let them wilt. Season to taste. Serve with basmati rice.