How to make
Cut the chicken into 4 portions, remove the skin and wash it.
In a pot, heat the oil and put the finely chopped onions along with the finely chopped ginger and chilies in. When the onions become transparent, add the chopped garlic. Fry for another minute and add the chicken pieces. Fry until the meat turns white and throw in nutmeg, then the peeled and chopped tomatoes, sprinkle with curry powder and stir.
Submerge everything in boiling water. Boil on low heat for 20 minutes with the lid on the pot slightly ajar. Finally, sprinkle it with chopped coriander.
Serve with rice pilaf or bread and a rich salad of fresh vegetables.
