Spicy spinach stew in an exotic Indian style

Ingredients for 8 servings:

• 450 g spinach, frozen
• 500 g chicken breast fillet(s), frozen
• 1 can of cocktail fruits
• 1 can of tangerine(s)
• 2 bags of rice or 2 cups of loose rice
• 1 cup crème fraîche
• 1 liter of broth
• 3 tbsp curry powder
• 1 ½ tbsp sugar
• Salt and pepper freshly ground
• Cinnamon
• Oil or clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with chicken and fruit – also suitable as a party soup!

What initially sounds like an impossible combination actually tastes incredibly spicy, exotic, and simply delicious. Go ahead and give it a try – anyone who enjoys Indian or exotically spicy dishes will be thrilled! Dice the chicken breast fillets (works best from half-frozen!) and sear them in hot fat in a large pot. Generously dust with curry powder and deglaze with the juice of the canned cocktail fruit. Add the stock and bring to a simmer. Cut open the rice packets and add the rice loosely, then cook until tender. Add the thawed spinach and let it simmer. Add the fruit and the mandarin oranges with their juice, stir in the crème fraîche, and season to taste with sugar, pepper, salt, cinnamon, and plenty of curry. Depending on the desired thickness of the stew, add more stock if necessary. If no children are present, season with a little red wine.