Vegetable and chicken fillet curry with spinach

Chicken fillet marinated in adjika and mustard. I do it the night before, but can also be some 1 hour before cooking.

Cut the fillet into small pieces and place in a pan. Fry lightly and add sliced kale, frozen vegetables, onions and garlic.

While the fillet is baking, cut the peppers and tomatoes, pour off the excess liquid from the Turkish peas.

A little later, add the peppers, Turkish peas, all the spices and salt to taste.

Stew everything a little, then add the curry, coconut milk and spinach. Stew ready.