Indian chicken

Ingredients for 4 servings:

• 1 kg chicken
• 2 cloves garlic
• 1 tsp curry
• ½ tsp chili powder
• 1 cup of yogurt (full-fat yogurt)
• 1 piece(s) ginger, fresh
• 180 g leaf spinach, frozen
• 200 g onion(s)
• 1 tbsp oil (peanut oil)
• ½ tsp coriander
• 1 bay leaf
• 2 carnations
• 400 g tomatoes, (can)
• 250 ml broth
• 1 pinch of nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Divide the chicken into 8 pieces, then remove the skin and place the pieces side by side on a flat platter. For the marinade, peel the garlic, press it through a press, add it to the yogurt with the curry and chili powder, and mix well. Add the grated fresh ginger. Brush the chicken pieces with the marinade. Cover the platter with foil and place the chicken in the refrigerator for about 1 hour. Let the spinach thaw for about 1 hour. Peel and finely chop the onions. Heat the oil in a frying pan, briefly sauté the coriander, bay leaf, and cloves, add the onions, and continue to cook. Crush the tomatoes and add them to the onions along with the stock. Add the chicken pieces (with the remaining marinade) to the sauce and simmer for about 20 minutes. Chop the thawed spinach, not too finely, add it to the chicken, season with nutmeg, and simmer for another 15 minutes. Season with salt to taste before serving. Serve with basmati rice.