You will need
- - Chicken fillet — 1 kg
- - Spinach — 250 g
- - Tomato (large) — 2 PCs.
- - Onions (large) — 2 PCs.
- - Milk (high fat) — 5 tbsp
- - Butter (high fat) — 2 tbsp
- - Vegetable oil — 7 tbsp
- Sol — 1 tsp
- - Garlic - 2 tooth.
- - Ginger - 100 g
- - Chili pepper, ground - 1/2 tsp
- - Cloves - 4 PCs.
- - Coriander powder - 1 tsp
- - Black pepper - 1 tsp
- - Bay leaf - 2 PCs.
- - Turmeric - 1/2 tsp
- - Cumin (Jeera) - 1/2 tsp
Sort the spinach leaves a bad throw. Place in a saucepan. To boil in the kettle 2 liters of water, put the saucepan with the spinach on the stove and pour boiling water from the kettle. Bring to a boil.
When the water boils, remove the pan from the heat, drain the water. Leave to cool slightly. To put the cooled spinach into blender and blend until smooth.
Chicken thoroughly washed, dried and cut into small pieces. Reheat in a deep frying pan 4 tablespoons of vegetable oil. Place sliced chicken pieces in the pan and fry, stirring constantly, over high heat until the appearance of brown. Remove from heat and leave to cool.
Cooking pasta. Garlic cut into halves. Peel the ginger, chop into small pieces. Put everything in the blender, add some water, include the pasta is ready.
All spices, grind to a smooth paste in a mortar or in coffee.
Heat in a pot the last 3 tablespoons of vegetable oil, put there finely chopped onion and 1 tablespoon of prepared ginger-garlic paste. Fry until Golden brown. Finely chop the tomatoes.
Add to pan salt and cooked spices, a tablespoon of water and chopped tomatoes. Mix well. Reduce heat and simmer for 7-8 minutes. Add meat and pour in the milk. Mix well and close the lid.
Simmer on low heat for 30 minutes. Add the spinach. Mix well. Fry until the spinach starts to stick to the pan. Remove from heat, add butter and serve with rice.