Butter chicken with spinach and egg
A poached egg with fried spinach
Get started with Kumar's Paste for Butter Chicken and make this delicious dish featuring a poached egg and sautéed spinach. The spinach is sautéed with the paste, allowing you to experience mortar cuisine as it should be.
Preparation
Finely chop the bell pepper and spring onion. Mix with olive oil, balsamic vinegar, and a pinch of salt.
Roast the peanuts with the cilantro. Chop coarsely and add to the pepper mixture.
Poach the eggs.
Stir-fry the spinach in butter and add Kumar's Paste for Butter Chicken.
Arrange the spinach on the plate and place the egg on top. Garnish with the red bell pepper and chopped peanuts.
Serveertip
De resterende curry vloeistof van de spinazie kan gebruikt worden als basis voor een saus.
Ingredients
- 600 g verse spinazie
- 1 el Kumar’s Paste for Butter Chicken
- 2 eieren
- 1 rode paprika
- 1 lente ui
- 1 el ongezouten pinda’s
- Koriander heel pure (artnr 1191083)
- olijfolie
- balsamico
- zout