Monday, 20 April 2015

Chicken with spinach and egg


1 onion, finely chopped
2-3 breasts of chicken, skinned and cubed
Half a tin of chopped tomatoes
2 spoons of curry powder
Half a bag of frozen spinach
Small amount of water to cook with
Salt and pepper to taste
Boiled eggs (1 per person)
A little oil to fry

Put a little oil in a large saucepan and fry the onions, until translucent.  Then add the chicken and cook until sealed.  Add the curry powder, salt and pepper and stir together.  Then add the chopped tomatoes with a little water to cover the meat.  Leave to simmer for half an hour before adding the spinach and peeled boiled eggs.  Simmer on a low heat for another 10 minutes and serve with slices of toast.

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