Thai curry was the inspiration, so I used a lot of lemongrass, chillies and ginger. I also added cayenne pepper to emulate the fiery Thai peppers.

  1. Heat pot, add oil, season chicken legs with sea salt and freshly ground black pepper, brown the legs, two sides, for 4 minutes on each, medium-low heat. Set aside.
  2. Add the prepped, garlic, ginger, tomato, hoho, dania, chillies, lemongrass bulb, grated carrot, add some water or stock, a few tablespoons to prevent burning, cook on low heat for about 5 minutes.
  3. Add some stock/water, sea salt, taste, adjust, add back the browned chicken legs, coconut cream, cover, bring to a boil, simmer for about 10 minutes.
  4. Mix some of the cooking liquid with whole wheat (atta), in a cup, and use this to thicken the curry.
  5. Cook for about 7 more minutes, remove from heat, add freshly chopped dania leaves. Rest for 5 minutes and serve.