Shredded Chicken in Spinach Curry Sauce with Rice

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍗✨

Cook the rice. Rinse the rice, cook it in a 1:2 ratio of rice to water (for example, 100 g rice and 200 ml water), bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender. Do not lift the lid unnecessarily while cooking

Slice the onion. Peel the onion and cut it into thin slices

Slice the garlic. Peel the garlic and cut it into slices

Fry the chicken breast until golden. Pan-fry the chicken breast over medium-high heat for about 3 minutes on each side until golden, then set it aside

Saute the onion and garlic. In the same pan, saute the onion and garlic over medium heat for about 2 minutes (reserve some of the onion for garnish)

Add the curry paste and briefly saute. Add the curry paste and saute over medium heat for about 1 minute to release its aroma

Add the spinach and deglaze with broth. Add the spinach (reserve some for garnish) and deglaze with stock cube mixed in water (or use broth if you have it), then stir

Add the chicken and cook for 20 minutes. Return the chicken breasts to the pan and cook over low to medium heat for about 10-15 minutes

Shred the chicken breasts. Remove the chicken breasts and shred them into smaller pieces using forks

Blend the sauce. Blend the sauce until smooth

Serve. Serve with the rice and optionally garnish with the reserved onion and spinach 🍽️✨