´óÏó´«Ã½

Method

1. Pat the chicken pieces dry using kitchen paper and then sprinkle generously all over with salt.

2. 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.

3. 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.

4. Preheat the oven to 200C/180C Fan/Gas 6.

5. 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.

6. 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.

7. 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.