Indian chicken

Prepare the marinade. Cut hot peppers (preferably with gloves). Peel and finely chop the garlic. Grate ginger root. Mix the peppers, garlic and ginger with the spices and yoghurt. Rinse the gutted chicken and dry with a paper towel. Coat the chicken outside and inside with marinade, put in the closing utensils and refrigerate. Marinate for 3 hours. Boil rice. Spit finely chopped onions in butter, sprinkle with curry. Mix the rice with the sautéed onions, grated carrots and peas. Stuff the pickled chicken with part of the rice filling and bandage. Put the remaining rice mixture in a bag of baking paper, put the chicken on it, close and bake until tender (
1. 5 hours). Serve a salad of fresh cucumbers and rolls to the chicken.