Chicken coconut curry with spinach

Name: Chicken coconut curry with spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 3 big tomatoes; 500 g Chicken filet; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Curry; 1 TABLESPOON Flour; 1 can(s) (400 ml) unsweetened coconut milk; 250 g Root spinach; 7-10 Tbsp salt, pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
3 big tomatoes
500 g Chicken filet
2 TABLESPOONS Oil
1-2 TABLESPOONS Curry
1 TABLESPOON Flour
1 can(s) (400 ml) unsweetened coconut milk
250 g Root spinach
7-10 Tbsp salt, pepper

Directions

1
Peel and finely dice the onion and garlic. Wash and chop the tomatoes. Wash chicken filet, dab dry and cut into cubes.
2
Heat the oil in a pan. Brown the meat in it all around. Fry the onion and garlic briefly. Sprinkle with curry and flour and sauté briefly. Add coconut milk and 200 ml water, bring to the boil.
3
Add the diced tomatoes and simmer for about 10 minutes.
4
In the meantime clean the spinach, wash it very thoroughly and let it drain. Add the spinach to the chicken curry and let it collapse. Season curry with salt and pepper. Serve with naan bread or rice.