Summary

Ingredients

• 8 chicken legs
• 1 onion (s)
• 3 large potatoes
• 3 carrot (s)
• 2 cloves garlic
• 1 packet curry paste
• 2 cans coconut milk
• Seasoning (s), as desired
• 3 tablespoon oil

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Instructions

1. Roughly chop the onion and garlic cloves and fry in the oil. Add the chicken legs, season to taste and fry well.
2. Peel the potatoes and carrots and cut into cubes or pieces, add and fry briefly. When everything is well seared, add the coconut milk and mix in the whole pack of curry paste. If curry paste is not available, use curry powder and a bouillon cube. (If desired, you can add a chilli pepper to the heat. Originally this dish is rather mild.) Let everything cook on a low flame for about 45 minutes.
3. Serve with white Asian rice and fried bananas.