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🍽️ Creamy Coconut Chicken Stew with Spinach

450 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 1 pcs.
• pepper, green 2 pcs.
• potatoes, mostly waxy 800 g
• chicken drumsticks 600 g
• salt pinch
• rose pepper pinch
• oil 3 tbsp
• coconut milk 400 ml
• vegetable broth 750 ml
• pepper, black ground pinch
• chili, ground pinch
• spinach leaves 300 g

Instructions

1. 1. Halve the onions and peel off the outer skin. Cut them into very small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Rinse the bell peppers under cold water. Cut them in half, remove the green stem and seeds. Dice the peppers as well.
4. 4. Wash the potatoes and peel them. Cut them into cubes.
5. 5. Rinse the chicken pieces and pat them dry with a kitchen towel.
6. 6. Season the chicken with salt and rub it well with paprika powder.
7. 7. Heat 2 tablespoons of oil in a large pot over high heat.
8. 8. Fry the chicken pieces in it for about 5 minutes until they are browned.
9. 9. Remove the chicken pieces from the pot and set them aside.
10. 10. Add 1 tablespoon of oil to the same pot and heat it over medium heat.
11. 11. Fry the onions, garlic, and peppers for about 2 minutes.
12. 12. Add the potato cubes and stir briefly.
13. 13. Deglaze the mixture with coconut milk and broth.
14. 14. Season to taste with salt, pepper, and chili.
15. 15. Place the chicken pieces back into the pot on top of the vegetables.
16. 16. Cover the pot and let the stew simmer for about 20 minutes.
17. 17. Wash the spinach thoroughly and let it drain well.
18. 18. Taste the sauce again and adjust the seasoning if needed.
19. 19. Add the drained spinach to the pot.
20. 20. Let the spinach wilt in the pot for about 2 minutes until soft.
21. 21. Plate the stew and serve it hot.
22. 22. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 35 g