salt 1 tsp cayenne pepper, 1/2 tsp ginger 1 tbsp ground coriander not
100 g margarine
Wash the chicken , Pierce it with a fork and rub the inside with a mixture of 1 tsp cayenne pepper, salt, 1/2 tsp ginger. Heat the margarine and fry the chicken on all sides in it until golden brown. Add the chopped onion, coriander, ginger and remaining top up water. Stew chicken covered. If necessary top up with hot water. Put the chicken in the oven to red for 5-10 minutes. Pass the sauce through a strainer, compressed with a little flour and season to taste with salt and lemon juice. Serve with rice friable. Serve the sauce separately.