- A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
- Spinach, chopped up.
- A teaspoon of either garlic or ginger+garlic paste.
Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.
Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.
Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.