Golden chicken legs over curried corn and coconut recipe
 Crisp, golden and juicy chicken legs with a sweet, fragrant, gently curried coconut sauce. What more could you want? 2 chicken legs (or 4 chicken thighs, skin on and bone in)2 tsp vegetable oil1 onion, finely sliced1 tbsp mild curry powder400ml tin coconut milk (60–70% coconut extract)340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed100g/3½oz basmati ricegenerous handful fresh coriander leavessalt 2 chicken legs (or 4 chicken thighs, skin on and bone in) 2 tsp vegetable oil 1 onion, finely sliced 1 tbsp mild curry powder 400ml tin coconut milk (60–70% coconut extract) 340g tin sweetcorn (drained weight 285g/10¼oz), drained and rinsed 100g/3½oz basmati rice generous handful fresh coriander leaves salt Method Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6.Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm.Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Select a heavy-bottomed ovenproof frying pan with a lid or shallow casserole in which the chicken easily fits in a single layer. Heat the oil over a medium–high heat. Lay the chicken legs skin-side down in the pan and fry for 6 minutes without moving them, so the skin becomes nice and browned. Use tongs to hold the chicken as you cook and colour the edges for another 2 minutes, before turning the legs over to fry on the other side for 2–3 minutes. Transfer to a plate. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Reduce the heat to low–medium. Add the onion to the pan and stir well. Cover with a lid and cook for 5 minutes, until the onions colour a little. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the curry powder to the onions. Stir, then spoon in the thick top layer of the coconut milk (if your coconut milk hasn't separated, just add a few tablespoons). Fry for 1½ minutes, then pour in the remaining coconut milk and the sweetcorn. Place the chicken legs on top, skin-side up. Transfer to the oven and cook, uncovered, for 15 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Meanwhile, cook the rice in a saucepan of gently boiling water, according to packet instructions. Drain and leave a clean tea towel over the top to keep warm. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Divide the rice between two bowls. Transfer the chicken to the bowls using a slotted spoon and place on the rice. Stir two-thirds of the coriander leaves through the sauce in the pan. Spoon the sauce all over the chicken and rice (it should be like a broth, see Tip). Garnish with the remaining coriander and serve. Recipe tips The sauce is meant to be like a broth and this dish should be eaten with forks and spoons. But depending on appetite, there may still be some leftover. If so, this will happily form the base of another meal (to be served with stir-fried sugar-snap peas, carrots and beansprouts, for example) or a soup on another day.