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Indian Chicken Saagwala | Spicy Spinach Curry
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25 min
Quick
Gurkerl Küche
Zartes Hendlbrustfilet trifft auf aromatischen Blattspinat, feine indische Gewürze und cremiges Obers. Ein herrlich würziges Curry in unter 30 Minuten!
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to the package instructions for approx. 12 minutes, then keep warm.
Pat the chicken breast dry and cut into bite-sized cubes. Peel and finely chop the onion, garlic, and ginger. Wash the fresh leaf spinach thoroughly and spin dry.
Instructions
Heat 2 tbsp of clarified butter (ghee) in a large pan or Dutch oven over medium heat. Sauté the chopped onion, garlic, and ginger for approx. 3 minutes until translucent.
Chef's tip
If you prefer a traditional touch, serve fresh, warm naan bread from the oven alongside the chicken saagwala.
For a little extra heat, a finely chopped red chilli pepper can be sautéed along with the spices.
Ingredients
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