Instructions

1. Rub the chicken legs lightly with oil.
2. Heat a large pan or casserole over medium heat and brown the chicken on both sides. Remove and set aside.
3. In the same pan, gently cook the onion and garlic until softened, adding a little more oil if needed.
4. Add the coconut milk, curry paste, stock cube, and a tinful of water. Stir well to combine.
5. Add the cauliflower, carrot and cherry tomatoes. Bring to a gentle boil.
6. Return the chicken to the pan, placing it on top of the vegetables. Cover and simmer over low heat for about 40 minutes, turning the chicken once or twice.
7. Add the cabbage, pushing it into the sauce. If needed, add a little more stock. If the sauce is too thin, simmer uncovered to reduce slightly.
8. Cook for another 10 minutes, until the vegetables are tender and the sauce has thickened.
9. Serve with jasmine rice, a squeeze of lime and fresh coriander. Add a few red chilli slices if you like extra heat.