Spinach and chicken curry

Ingredients for 2 servings:

• 400 g chicken breast
• 500 g spinach, frozen
• 1 handful of mushrooms
• 2 tomatoes
• 500 ml coconut milk
• 1 tbsp cinnamon powder
• 3 tbsp curry powder
• Coconut oil
• salt and pepper
• e.g. fish sauce
• e.g. chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Paleo

First, wash and dice the chicken. Heat coconut oil in a deep pan or non-stick pot. Add 3 tablespoons of curry powder and 1 tablespoon of cinnamon and stir to combine. Then add the chicken and fry. When the chicken is cooked through, add the mushrooms and fry them. Then add the coconut milk – it should cover everything – and simmer for about 5-10 minutes. Add the thawed spinach and continue simmering. Season the broth with salt and pepper, fish sauce if desired, and/or more curry powder. If you like it spicier, add chili; feel free to experiment. Let the dish simmer for about 10 minutes. Finally, stir in the diced tomatoes and let them simmer briefly so they don’t become too soft.