3 to 4 cloves garlic
Chicken legs or breast with no skin or bones
2 to 3 cups curcuma (impossible to find in Romania, still have some stock from last time I was in Paris)
3 to 4 dried hot chili peppers (small)
Garam masala (my stock is out and could not find anywhere here)
Start by crushing the almonds and the chili peppers together. Cut the ginger and the onion in small pieces. Brown the chicken pieces in oil until they are white. Remove and store in a glass or ceramic covered bowl (I hate plastic). Usually this leaves also a bit of sauce, keep it.
Brown together the onion, garlic and ginger. Add the crushed almonds and chili peppers. Stir for 1-2 minutes and add the meat. Add the curcuma and stir for another 1-2 minutes. Add water (1/2 glass) and stir again. Cover partially and leave it for 30-40 minutes on a low flame.
In the mean time, prepare the couscous or the rice (sadly I use instant type as I could not find another). Boil the egg. Just before it’s ready, cut the egg in small pieces and add it to the sauce and also add the garam masala if you have it.