Remove skin from chicken legs and wash legs. Place legs in a large bowl and score them with a knife 3 times on both sides.
Add all ingredients under "marinade" to chicken. Mix well and set aside for one hour. If you only have 30 minutes, that's ok too.
Add chopped tomatoes, stir and cook covered until soft. Stir in between. Smash tomatoes lightly if you need to. When oil separates, add marinated chicken. Mix well and cook covered for 5 minutes. After 5 minutes, add 1/2 cup boiling hot water, stir and cook for 10 minutes covered. After 10 minutes, stir and add 1/2 c boiling hot water. Turn the chicken pieces over. Cover and cook for another 10 minutes. Then taste for salt and add more if needed. Add about 1/4 cup more boiling hot water only if necessary. Cover and cook for the final 5 minutes. Total cooking time is about 30 minutes after adding chicken. Garnish with chopped cilantro if you wish. Serve curry over white rice.
This curry is medium spicy. Add more or less green chiles according to your spice level.
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