Fragrant chicken stew with cauliflower and baby spinach
Today we eat Indian, with tender chicken drumsticks. The smells will meet you as soon as you remove the lid from the pan.
Bring a generous pot of water to the boil.
When the water boils, add the rice, bring to the boil again and cook on low heat for 10 minutes. Drain and leave covered until used.
Meanwhile cut the chicken drumsticks on the meat part 3 times diagonally. Sprinkle with salt and salt.
Heat the oil in the frying pan and fry the chicken drumsticks in 5 min. Around golden brown.
Clean the onion and cut into half rings. Add with the garam masala to the chicken and fry for 2 minutes.
Pour in the coconut milk and bring to the boil. Leave to cook for 20 minutes on a low heat with the lid on the pan.
Meanwhile cut the cauliflower florets smaller and add the last 8 min. To the curry. Halve the cherry tomatoes and add the last 2 min.
Add the spinach just before serving and season with salt and pepper. Serve the curry with the rice.
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