Remove the skin from the pearl onions and cut into quarters, slice the peppers and dice the chicken breast. Start the wok. Sauté chicken breast with garlic, peppers, pearl onions in hot peanut oil.
Sprinkle with curry, season with salt, add ground coriander and spinach.
Now add the sour cream or crème fraiche and quickly bring to the table.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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