8 sliced boneless chicken breast (filets)
Cayenne Pepper or Crushed Red Peppers
Fresh or Frozen Spinach
Unseasoned Bread Crumbs
Salt and Black Pepper
Use a large skillet, cover the bottom with Olive Oil.
Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT.
Season the bread crumbs with Curry powder, and Cayenne pepper but not much.
Bread the chicken breast.
Fry the breast for about 20 minutes, turning over and over several times.
After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce.
Add excess bread crumbs, no more than a half cup.
Cover breast with spinach, and cover skillet.
After 5 minutes lightly salt and butter spinach to taste.
When the spinach is to you liking, place everything in a deep dish serving platter.
Serve with rice or couscous. Be sure to place butter on top of the couscous or rice.
You have to add more water and olive oil as the bread crumbs will absorb the oil.
Note: This recipe combines African/African American and Dravidian Indian (southern India) tastes.