Indian salad

Dilute the stock cubes, boil the chicken legs in the obtained broth (20-25 minutes). Cool the ready-made legs, clean the skin and bones, cut the meat into length. Mix cottage cheese, cream, lemon juice, ground spices, rub well. Cut the apples into thin slices and immediately put in the sauce so that they do not darken. Put the chicken meat, pieces of pineapple in the sauce, mix everything and sprinkle with finely chopped spring onions. You can add 100g thinly chopped cucumbers to the salad if desired and sprinkle with almonds.