Chicken tikka with egg

Name: chicken tikka with egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 4 free range egg; 2 el sunflower oil; 800 g fresh spinach; 300 g chicken fillet à la minute; 510 g Tikka Masala stir fry sauce pot; 600 g 1 minute basmati rice pack 300 g; 50 g unsalted cashew nuts; 15 g fresh coriander

Main course with basmati rice, chicken fillet, free-range eggs, spinach, cashew nuts, coriander and tikka masala.

Ingredients

Directions

Cook the eggs almost hard in 7 minutes.
Meanwhile, heat the oil in a wok. Add the spinach in parts and let it begin to shrink and the moisture evaporate.
Heat the rest of the oil in a frying pan and fry the chicken breast in 2 min. Brown. Turn halfway.
Pour in the stir-fry sauce and heat for 5 minutes on low heat, but do not boil.
Meanwhile, let the eggs scare under cold running water. Peel and halve them.
Prepare the rice according to the instructions on the package. Spoon the rice into deep plates.
Chop the cashew nuts and coriander coarsely. Spread the spinach, chicken tikka and half eggs over the plates and sprinkle with the nuts and coriander.