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🍽️ Tender poached chicken fillets with creamy chickpea curry and spinach

306 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet (4 chicken breast fillets)
• 4 spring onions
• 500 ml vegetable broth
• 2 carrots
• 1 clove of garlic
• 2 tsp olive oil
• 2 tbsp curry powder
• 450 g chickpeas (drained weight; can)
• 250 g baby spinach
• salt
• nutmeg
• pepper

Instructions

1. 1. Rinse the chicken breast fillets under cold running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Wash the spring onions thoroughly.
4. 4. Remove the dry ends of the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Pour the broth into a pot.
7. 7. Bring the broth to a boil.
8. 8. Set aside about half of the spring onion rings.
9. 9. Add the remaining spring onions and the chicken fillets to the boiling broth.
10. 10. Cover the pot with a lid.
11. 11. Reduce the heat to a low setting.
12. 12. Let the chicken simmer gently for about 15 minutes.
13. 13. Peel the carrots.
14. 14. Dice the carrots into very small cubes.
15. 15. Peel the garlic cloves.
16. 16. Finely chop the garlic.
17. 17. Heat 1 teaspoon of oil in a frying pan.
18. 18. Add the diced carrots, chopped garlic, and remaining spring onions to the hot pan.
19. 19. Sauté the vegetables over medium heat for approx. 3 minutes.
20. 20. Stir the curry powder into the vegetables.
21. 21. Pour in some of the warm chicken broth.
22. 22. Drain the chickpeas into a sieve.
23. 23. Rinse the chickpeas under cold water.
24. 24. Add the drained chickpeas to the pan.
25. 25. Let the curry mixture warm through over low heat for approx. 10 minutes.
26. 26. Wash the spinach thoroughly.
27. 27. Remove any tough stems or wilted leaves from the spinach.
28. 28. Let the spinach drain well.
29. 29. Heat the remaining oil in a clean frying pan.
30. 30. Add the drained spinach to the hot pan.
31. 31. Let the spinach wilt until it is soft.
32. 32. Season the spinach with salt.
33. 33. Grate some fresh nutmeg over the spinach.
34. 34. Taste the chickpea curry and adjust with salt.
35. 35. Taste the chickpea curry and adjust with pepper.
36. 36. Carefully remove the cooked chicken fillets from the broth.
37. 37. Slice the chicken fillets into thin slices.
38. 38. Divide the curry among 4 plates.
39. 39. Add the spinach to the plates.
40. 40. Place the chicken slices on top of the curry and spinach.

Nutrition per serving

• kcal: 306
• Protein: 34 g · Fett/Fat: 7 g · Carbs: 26 g