Indian grilled chicken

This was totally improvised.

– Take the skin off some chicken legs and thighs.
– Toss the chicken pieces in a mixture of curry powder and flour.
– Brush with an egg.
– Toss in a mixture of breadcrumbs and polenta.
– Cook in the oven until golden brown.
Meanwhile, make a spinach curry:
– Fry some chopped onions in ghee.
– Make a paste with freshly ground spices added to fresh ginger, garlic and chili.
– Add to the onions, stir well and add a large bunch of fresh spinach leaves, stir over a low heat until the leaves begin to wilt.
– Stir in a little fresh cream or yoghurt and cover to cook through.
I served the chicken on a bed of spinach curry and topped with some yoghurt mixed with a little curry paste. A sprinkling of chopped nuts to garnish.