Wash chicken legs, pat dry, remove meat from bone and cut into large pieces. Place in a bowl. Mix 2 tablespoons of oil and 2 tablespoons of curry. Mix into the meat and marinate for about 30 minutes
In the meantime, peel the shallots, garlic and ginger and cut them into pieces. Remove the outer leaves from the lemon grass. Lightly crush lemon grass in a mortar and cut into pieces. Peel carrots and cut them into slices about 1 cm thick. Wash and clean the tomato and cut it into pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces
Remove meat from the marinade and season with salt and pepper. Heat 2 tablespoons of oil in a casserole dish. Fry half of the meat in it for about 5 minutes all around. Take it out, do the same with the rest of the meat. Put 1 tablespoon of oil into the casserole. Sauté the shallots, garlic, ginger and lemongrass for about 2 minutes. Sprinkle with 1/2 tsp curry and sauté briefly. Add the carrots, tomato and chilli and sauté briefly. Deglaze with broth and coconut milk. Put the meat back into the pot, bring everything to the boil and simmer covered for 30-40 minutes. Finally season to taste with salt, pepper, sugar and lime juice. Serve with baguette or Asian rice noodles
Waiting time approx. 15 minutes