Curry sauce with peppers, chicken, lamb or beef

Ingredients:

• 700 g of diced skinless and boneless chicken, boneless leg of lamb, or beef tenderloin
• 340 g (bunch) farm spinach (washed, stemmed and coarsely chopped)
• 2 sweet red bell peppers, seeded and chopped
• 2 hot chili peppers, sliced
• 1 can (425 g) diced tomatoes
• 2 cups passata or tomato sauce
• 1/2 tbsp. mango chutney (see recipe (from Paula Deen)
• 3 tbsp vegetable, peanut, or grapeseed oil
• 1 finely chopped onion
• 4 cloves of garlic, sliced ​​or thinly sliced
• 1 piece of grated ginger root, 2.5 cm long.
• Salt and ground black pepper
• Juice of 2 limes
• 1 cup chicken broth

Spices:

• 1 tbsp ground coriander (handful)
• 1 tbsp ground cumin or cumin seeds (handful)
• 2 tsp turmeric (2/3 handful)
• 2 opened cardamom pods or 1/8 tsp ground cardamom
• 1 large fresh bay leaf
• 1 small cinnamon stick
• 1 tsp sweet paprika

To serve:

• Grilled Naan Bread (see recipe) fried flatbreads), and basmati rice as a side dish
• Natural Greek yogurt
• Thinly sliced ​​green onions
• Coriander leaves

Preparation:

1. Marinate the meat in lime juice for an hour, seasoning it with salt, pepper and paprika.
2. Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric, and cardamom. Stir-fry for about a minute until very fragrant. Then add the garlic, bell pepper, hot pepper, ginger, onion, and a little salt and pepper.
   
   Cook, partially covered, until the vegetables are tender, 5 minutes, then add the tomato sauce, broth, chutney, bay leaf, cinnamon stick, and diced tomatoes. Simmer over low heat for about an hour. Remove the bay leaf and cinnamon.
3. Place the marinated meat in the sauce and simmer until tender. Add spinach to the sauce. Serve or cool and store in the refrigerator or freezer as a pre-cooked dish.
4. Serve the curry with naan bread and/or rice and a dollop of yogurt. Garnish with cilantro and chopped green onions.