Remove the skin from the bottom of the chicken legs, so that only the top remains. This helps to reduce the amount of fat in the sauce later on. Also the skin that will sit in the sauce won't get crispy.

Rub the chicken legs with the Garam Marsala and season with Salt. Best would be to let the chicken legs marinate now for a few hours.

While the chicken is marinating, prepare one batch of our Green Thai Curry paste.

Then, place a big pan on medium to high heat and add the peanut oil.

Fry the chicken legs on the skin side until most of the fat is rendered out.

Take the chicken legs out and remove most of the fat from the pan. 

Put the pan back on the heat and fry the onion until slightly brown.

Then add the curry paste and let it fry for 2 minutes as well.

Add the broth and the coconut milk and bring it to a simmer.

Season the sauce with the tumeric.

Take a big, deep oven tray and place the potatoes in.

Then pour the sauce over the paotatoes and place the chicken legs on top.

Put the tray into a pre heated ventilator oven for 25 minutes and then sprinkle the green beans in.

Put it back into the oven and let it cook for another 20 minutes.

Just before serving, squeeze some lime juice over the chicken legs.