Basic Directions:

Basic Directions:

1. Marinate the chicken legs in soy sauce for 15 minutes.
2. Broil the chicken in a hot oven until lightly browned.
3. Cook the curry paste in half the coconut milk until bubbly, then add the other half and stir it in well. Lay the chicken, onion, potato, peanuts, cinnamon, and bay leaf in the curry.
4. Top the pan with water, cover, and cook for about 30 - 45 minutes or until the potatoes are softened and the chicken is cooked.
5. Season the curry to your taste with sugar, orange juice, lime juice, tamarind paste, and fish sauce.
6. Add the red peppers, turn off the heat, and allow to cool 15 minutes before serving.
7. Serve with steamed rice.

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