Spicy Chicken Curry

Rinse the chicken and cut it into 8 pieces with bones. Place in a sufficiently large bowl, pour the juice of one lemon, marinate for about 15 minutes.

In the meantime, peel the vegetable onions and cut them into small cubes. Peel the ginger and chop it very finely. Put the onions in a wide casserole (preferably a coated cast aluminum one) and roast over medium heat without fat until dark brown, stirring constantly.

Now add butter or oil, salt, pepper, chillies, turmeric and chopped ginger, pour the clear soup.

Remove the chicken pieces from the marinade and add them. Mix everything well, steam with the lid closed at a low temperature in about 1 hour, adding a little water if needed.

Peel the eggs and add them to the sauce during the last minutes.

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