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Le Chaudron recipe
Curry de poulet aux épinards
Chicken and spinach curry
⏱ 35 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)chicken breast
300 g (11 oz)fresh spinach
1onion
200 ml (¾ cup)coconut milk
2 tbspcurry paste
2 clovesgarlic
1 tbspolive oil
1 tspgrated ginger
- 500 g (18 oz) chicken breast
- 300 g (11 oz) fresh spinach
- 1 onion
- 200 ml (¾ cup) coconut milk
- 2 tbsp curry paste
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into even cubes, finely slice the onion, and chop the garlic and ginger separately.
- Heat the olive oil in the sauté pan and sauté the onion 2 min until translucent.
- Add the chicken and sear on all sides, then stir in the curry paste, garlic and ginger.
- Pour in the coconut milk, stir well and simmer 12 min over low heat.
- Add the fresh spinach a handful at a time and let it wilt in the sauce for a few minutes, stirring gently.
- Cook 3 more min until the sauce coats, adjust the seasoning and serve hot right away.
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