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🍽️ Chicken in Coconut Turmeric Sauce

630 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg; kitchen-ready)
• salt
• 2 large onions (160 g)
• 3 garlic cloves
• 1 green chili pepper
• 2 tbsp ghee (30 g; alternatively coconut oil)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tbsp yellow curry paste
• 150 ml chicken broth
• 200 ml coconut milk
• 400 g spinach
• 0.5 bunch coriander (10 g)
• 1 tbsp spelt wholemeal flour (15 g)
• 2 tbsp sesame oil
• pepper

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Cut the meat into bite-sized pieces.
3. 3. Season the chicken pieces with salt.
4. 4. Peel the onions and the garlic clove.
5. 5. Finely dice one of the onions.
6. 6. Finely dice the garlic.
7. 7. Remove the stems and seeds from the chili pepper.
8. 8. Wash the chili pepper.
9. 9. Dice the chili pepper into small pieces.
10. 10. Heat the ghee in a large pan.
11. 11. Fry the chicken pieces on all sides over high heat until golden brown.
12. 12. Remove the meat from the pan.
13. 13. Set the meat aside.
14. 14. Sauté the onion, garlic, and chili cubes in the remaining fat over medium heat.
15. 15. Cook the cubes for 2 to 3 minutes until soft and translucent.
16. 16. Stir in the spices.
17. 17. Let the spices toast briefly.
18. 18. Stir in the curry paste.
19. 19. Return the chicken to the pan.
20. 20. Pour in the chicken broth.
21. 21. Pour in the coconut milk.
22. 22. Let everything simmer gently over low heat for 15 to 20 minutes.
23. 23. Wash the spinach.
24. 24. Remove wilted leaves from the spinach.
25. 25. Remove thick stems from the spinach.
26. 26. Wash the coriander plant.
27. 27. Shake the coriander plant dry.
28. 28. Pluck off the coriander leaves.
29. 29. Finely chop the coriander leaves.
30. 30. Halve the remaining onion.
31. 31. Cut the onion halves into thin strips.
32. 32. Lightly dust the onion strips with flour.
33. 33. Heat the sesame oil in a wok or pot.
34. 34. Fry the onion strips over medium heat until golden brown and crispy.
35. 35. Cook the onions for about 5 minutes.
36. 36. Remove the onions from the pan.
37. 37. Let the onions drain on kitchen paper.
38. 38. Add the spinach to the chicken sauce in the pan.
39. 39. Cook the spinach for about 3 minutes.
40. 40. Stir in the chopped coriander.
41. 41. Season the chicken with salt and pepper to taste.
42. 42. Sprinkle the crispy onion strips on top.

Nutrition per serving

• kcal: 630
• Protein: 47 g · Fett/Fat: 45 g · Carbs: 8 g