Spinach and chicken curry

Ingredients for 4 servings:

• 500 g chicken, breast fillet or legs
• 400 g spinach
• 2 m.-sized onion(s)
• 120 ml oil
• 2 slices of ginger
• 2 cloves garlic
• 120 ml tomato sauce
• 120 ml natural yogurt
• chili sauce
• Curry powder, Indian
• Salt
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Wash and skin the chicken. Chop the onions in a blender. Heat the oil in a pot and fry the onions briefly. First over medium heat, stirring occasionally, and then over low heat until the onions are golden brown. Stir frequently to prevent burning. Once the oil has been absorbed by the onions, add the chopped garlic, ginger, and a little curry powder. Add the tomato sauce, yogurt, and chicken pieces to the pot and cook until the chicken is half cooked. Add a little water and simmer over low heat for about 1 hour. Season with salt and chili sauce, stir briefly, and season with Indian curry powder to taste. Blanch the spinach in boiling water and then puree in a blender. Add the spinach to the pot and stir well. Best served on a small plate with cooked rice.