Ingredients :

• 150 g rice
• 1 tablespoon curry (or less for a milder dish)
• 3 legs of chicken
• 5 onions, thinly sliced
• 2 big tomatoes, chopped + 1 small sugar cube
• 2 little cans of young green peas
• 5 garlic cloves, minced
• oil
• salt

Sauté the chicken legs in oil until golden. Remove from the pan.
In the same pan, sauté the onions until golden. Add the curry and stir.
Add the tomatoes and wait until they melt.
Return the chicken legs to the pan. Add the sugar cube and salt. Simmer for 45 minutes.
While the chicken simmers, cook the rice separately.
Drain the greens peas and add to the chicken. Add the rice. Stir.