Spinach-Curry-Pot with Chicken Breast
Main course
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This spinach curry pot with chicken breast is a delicious and healthy main course. The recipe is easy to prepare and is ideal for a quick meal. With fresh spinach, tender chicken breast and aromatic curry notes, this dish is a delight for every day. Perfect for 4 servings and ideal after a workout.
Ingredients (13 ingredients)
-
200 g Chicken breast fillet
-
250 g Leaf spinach
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1 piece Onion
-
2 piece Garlic cloves
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1 piece Ginger (walnut-sized)
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1 tbsp Rapeseed oil
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1 tbsp Curry paste or powder
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2 tsp Turmeric
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600 ml Vegetable stock
-
400 ml Coconut milk (reduced fat)
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Salt
-
Lime juice
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0.5 tsp Chili flakes
Preparation (9 steps)
Prepare chicken
Remove tendons from 200 g chicken breast fillet and cut into slices about 1 ½ cm wide. Place in the steamer basket.
Prepare spinach
Wash, sort and drain 250 g leaf spinach thoroughly. Chop coarsely and place in the Varoma.
Steam cooking
Pour 1 l of water into the mixing bowl, insert the steamer basket and attach the Varoma. Steam the chicken and spinach for 25 min./Varoma/stirring setting. Then set aside. Empty and dry the mixing bowl.
Chop vegetables
Peel and quarter 1 onion. Peel 2 garlic cloves and 1 piece of ginger (walnut-sized). Roughly chop the ginger. Place everything together with 1 tbsp rapeseed oil in the mixing bowl and chop for 5 sec./speed 5. Push down with the spatula.
Sauté vegetables
Sauté for 3 min./120 °C/speed 1.5.
Add curry and turmeric
Add 1-2 tbsp curry paste or powder and 2 tsp turmeric and sauté for another 1 minute/100° C/speed 1.5.
Simmer
Add 600 ml vegetable stock and cook for 15 minutes/100 °C/speed 1.
Finish
Add 400 ml coconut milk (reduced fat), chicken and spinach and heat through for 5 minutes/80 °C/speed 2 reverse.
Season and serve
Season with salt and - if desired - lime juice, arrange on four plates and serve sprinkled with ½-1 tsp chili flakes.
Finished cooking? Great! 🎉
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