Quick Chicken Curry

For the chicken curry, heat some oil in a non-stick pan or wok and fry the chicken fillet for 5-10 minutes on all sides at medium heat. Remove and set aside.

Again add a little oil to the pan and add onion, garlic, ginger and chili and saute over low heat, stirring constantly, for about 5 minutes.

Then add tomato paste, tomatoes, spices and water and season with salt and pepper. Bring everything to a boil over medium heat, turn down and simmer for about 20 minutes until the sauce thickens.

Stir in between. After 10 minutes, stir in the frozen spinach. Mix the meat and sour cream into the curry sauce and simmer for another 5-10 minutes.

Preparation Tip:

Basmati rice or Indian naan bread goes perfectly with the chicken curry.

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