Indian Style Chicken with Spinach and Onions

Cut the chicken into pieces (2 per person), then remove the skin and place the pieces together on a flat plate. For the marinade, remove the skin from the garlic, press it through a press, add it with the curry and the chili spice to the yogurt form, stir well. Add the fresh ginger. Spread the marinade on the chicken pieces, cover with foil and put in the refrigerator for about an hour.

Defrost spinach for about an hour. Remove the skin from the onions and chop them.

Heat oil in a frying pan, briefly sauté coriander, bay leaf and cloves, add onions, sauté. Crush the pelati and add to the onions with the soup. Add the chicken pieces (with the remaining marinade) to the sauce form and steam the dish with the lid closed for about twenty minutes.

Chop the thawed spinach not too small, add to the chicken form, season with nutmeg and steam for another fifteen minutes. Season with salt as needed before serving.

Serve with basmati long grain rice.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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