INGREDIENTS

650 g chicken legs
425 ml coconut milk
2 tsp fresh ginger, julienned
15 curry leaves or lime leaves
120 ml (8 g) fresh cilantro, chopped
1 tbsp USN MCT oil
Salt and pepper to taste

INSTRUCTIONS

1. Prepare the chicken and the ginger.
2. Put a thick-bottomed saucepan or wok on the stove and heat up the oil. You can use olive oil, but for an authentic taste, we recommend coconut oil.
3. When the oil is hot, add ginger.
4. Once the ginger sizzles, add the curry or lime leaves. Fry the leaves until they are crispy.
5. Add the chicken and season generously with salt and pepper.
6. Let the chicken cook for a few minutes on high heat without touching it. The chicken should have a golden brown colour on the outside.
7. Add the coconut milk to the pot and cover with a lid.
8. Simmer for 5 to 10 minutes until the chicken is cooked through.
9. Take the lid off and taste the sauce.
10. Add salt and pepper if needed.
11. Spoon curry into a bowl and top it with chopped cilantro.

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