Summary

Ingredients

• 1 kg chicken or frozen chicken pieces
• 1 teaspoon curry
• salt
• 0.5 teaspoon ½ ginger powder
• 0.25 teaspoon ¼ clove powder
• 2 medium vegetable onion (s)
• 3 cloves garlic
• 4 tablespoon olive oil
• 0.75 liter ¾ chicken broth, clear (instant)
• 1 can peas (450 g)
• 0.5 ½ bunch parsley
• Cayenne pepper
• Coriander greens or lemon wedges for garnish

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Instructions

1. Thaw the chicken pieces, wash them thoroughly and pat dry. Wash ready-to-cook chicken and pat dry. Cut into 8 pieces. Mix the curry, salt, ginger and cloves. Rub the meat with the spice mixture. Cover and let steep in the refrigerator for about 1 hour.
2. In the meantime, peel the onions and garlic and cut into thin rings or slices.
3. Heat the oil in a roasting pan. Fry the seasoned chicken pieces in it until brown. Add garlic and onion rings and sauté. Pour on the chicken soup. Bring to the boil and simmer covered for about 45 minutes over medium heat. Add frozen peas 5 minutes before the end of the cooking time and heat in them. Wash and chop the parsley. Season the chicken stew again with salt, curry and cayenne pepper. Sprinkle with parsley and garnish with coriander greens and lemon wedges as desired.
4. Rice tastes good with it.
5. Drink tip: cold beer