Creamy chicken curry with ginger, almond and mint rice

Boil the rice according to the instructions on the package.

Meanwhile, peel the ginger. Put the chicken, chicken broth and water in a pan. Bring to boil. Turn the heat down and let it cook for 10 minutes.

Take the chicken out of the broth with a slotted spoon and pull apart with 2 forks. Keep the broth warm on the smallest kernel.

Heat the butter in a thick-bottomed pan, add the curry and flour and let stir for 3 minutes on low heat (roux).

Remove the ginger from the broth and add the broth together with the almond cream while stirring. Bring to the boil and cook on low heat for 5 minutes.

Meanwhile, finely chop the leaves of fresh mint and roughly chop the almonds.

Add the chicken to the sauce and warm for 3 minutes.

In the meantime, heat a frying pan without oil or butter and allow the spinach to shrink in parts.

Mix the fresh mint and almonds with the rice. Serve with the chicken curry and spinach.