place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight
to marinate.
Remove the marinated chicken from the fridge half an hour before you are ready to cook it.
Meanwhile
for the spice paste
blend all of the spice paste ingredients in a food processor until smooth.
To cook the chicken
heat a large frying pan over a high heat
add three tablespoons of the oil and
when it is smoking
add the chicken. Fry the chicken for 4-6 minutes
or until golden-brown on all sides.
Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.
Heat a wok over a medium heat
then add the remaining vegetable oil
the onion and the spice paste and stir-fry for 2-3 minutes
or until fragrant.
Add the reserved chicken and cook for 5-7 minutes.
Add the coconut milk
lime leaves and sugar. Simmer for 25-30 minutes
or until the chicken is tender and cooked through.
Add the lime juice and stir well.
For the garnish
half-fill a deep
heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Fry the shallot slices until crisp
then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
To serve
spoon the curry into four serving bowls. Sprinkle with the crispy shallots
mint leaves
red chillies and cucumber slices. Serve the steamed rice alongside.
