Spicy Chicken Curry with Spinach and Carrots

A spicy chicken curry in a creamy coconut and tomato sauce with spinach and carrots, served with fragrant basmati rice. The dish is somewhat spicy and ready in about 35 minutes.

By Beeny · 3 servings · 35 minutes

Ingredients

• 500 g chicken breast fillet
• 1 Stück onion
• 2 Stück garlic cloves
• 20 g ginger
• 1 Stück red chili pepper
• 1 EL cooking oil
• 1 TL ground cumin
• 1 TL turmeric
• 1 TL ground coriander
• 1 TL sweet paprika powder
• 1 Dose peeled tomatoes
• 200 ml coconut milk
• 2 Stück carrots
• 200 g fresh spinach
• 200 g basmati rice
• salt
• pepper

Method

1. Rinse the basmati rice thoroughly in a sieve, then place it in a pot with about 400 ml water and a pinch of salt, bring to a boil and let it steam covered over low heat for about 12 minutes.
2. Cut the chicken breast fillet into bite-sized cubes and season with salt and pepper.
3. Finely dice the onion, garlic and ginger, or grate the ginger. Remove the seeds from the chili pepper and chop it finely.
4. Heat the cooking oil in a large pan and brown the chicken on all sides until golden. Remove and set aside.
5. In the remaining fat, sweat the onion, garlic, ginger and chili for about 3 minutes until translucent. Briefly toast the cumin, turmeric, coriander and paprika powder until fragrant.
6. Add the canned tomatoes, crush them with a spoon and simmer for about 5 minutes.
7. Peel the carrots, slice them thinly and add them to the sauce together with the coconut milk. Return the chicken and let everything simmer gently over medium heat for about 12 minutes, until the meat is cooked through and the carrots are tender.
8. Stir in the spinach and let it wilt. Season the curry with salt and pepper and serve with the rice.