2 onions, chopped
3 garlic cloves, chopped
12 chicken legs
Salt and pepper to taste
3 tbsp. cooking oil
1-2 tbsp. soy sauce
2 tsp. brown sugar
1 tsp. curry powder
1-3/4 c. (14 oz.) chicken broth
2 oz. coconut cream
Parsley for garnish

Peel and chop the onions and garlic. Wash and dry the chicken legs. Add salt and pepper to taste. Brown chicken in hot oil on both sides. Set aside. Sauté briefly the onions and garlic in some oil. Add curry powder, soy sauce and brown sugar; sauté, stirring for 1 minute. Add the broth and chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley.

Serves 6.