Ingredients for 2 portions:

  • 1 tablespoon butter
  • 300 grams of chicken fillet diced
  • 1 block of chicken broth
  • 1 small (or half) sweet onion cut into rings
  • 200 ml coconut milk
  • 6 stalks of celery, in rings
  • 200 grams of broken green beans
  • 100 grams of fresh spinach
  • Salt and pepper to taste
  • Curry powder to taste
  1. Heat the butter in a pan or wok fry the onion
    glassy in a few minutes, then stir in the curry powder.
  2. Heat the pan well on high heat. Add the chicken cubes and brown. Then lower the heat again.
  3. Add the coconut milk, crumble it stock cube stir in the coconut milk
  4. Now add the green beans and the celery and simmer for about 6 minutes on a lower heat, until the vegetables are al dente (note: fresh beans need longer to cook!)
  5. If the sauce is too thick, add a splash of water If the sauce is too thin, let it bind on high heat while you stir
  6. Season with salt and pepper
  7. Stir the spinach leaves into the curry, heat up and serve immediately

Enjoy your meal!