Instructions:
Heat the cooking oil in a pan. Add chopped onion and fry
it until golden brown. Now add ginger, coriander, chilli
powder, garlic and salt. Fry this mixture for 10 minutes
and keep it stirring every two minutes. Fry both sides of
chicken legs in this masalah until brown and add the spinach,
cover the pan with a lid and leave it on a gentle heat for
25 minutes. When the water has been absorbed, add 2 teaspoon
of milk and let it cook for further 5 minutes.
Serve with Boiled Rice
Tip: I always pour some water over the spinach to wash
the preservatives off before adding it to the chicken legs,
and then leave it to drain all the water for few minutes.
It also gets rid of the extra salt.
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