John Myers
Contents
show
Ingredients
- 150 g Frozen spinach leaves
- Salt
- 1 Pc. Clove of garlic
- 150 g Natural yoghurt
- 400 g Chunky canned tomatoes
- 3 tbsp Ground almonds
- 2 tbsp Garam Masala
- 1 Msp Five-Spice powder
- 1 Msp Cinammon
- 1 Msp Cardamom
- 2 cm Ginger
- 700 g Chicken breast fillet
- 4 Pc. Onions
- 2 tbsp Coconut oil
- 400 ml Coconut milk
- Pepper
Instructions
- Thaw the spinach with 5 tablespoons of water and a little salt in a small saucepan over medium heat with the lid on, then remove from the heat.
- Peel the garlic and ginger, finely chop and mix with the yoghurt. Add the spices, almonds, chopped tomatoes and the diced meat. Mix everything well and cover and marinate in the refrigerator for approx. 2 - 3 hours.
- Peel and finely chop the onions. Sauté in the heated oil in a pan. Add the meat and yoghurt mixture and fry for about 10 minutes. Pour in coconut milk, bring to the boil and then simmer over medium heat for about 15 minutes. Fold in the spinach and season the curry with salt and pepper.
- Serve sprinkled with freshly chopped coriander if you like. Rice goes well with it.
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 1.4gProtein: 13.2gFat: 4.5g
