How to cook
Wash each chicken leg and cut into 3 pieces. Wash the potatoes, scrape them slightly and chop into coarse pieces. Chop the onions finely, the carrot into crescents.
Sprinkle the meat with salt, curry and black pepper. Braise it in the heated oil until whitened, take out into a plate.
In the same oil, braise the chopped onions, after 1-2 min. add the carrot and potatoes. Season with salt, curry and black pepper.
Add the tomato paste, paprika, stir well and pour in hot water to a level just beneath the top of the products. Distribute the meat in a wide tray, pour the veggies in between the pieces of meat.
Sprinkle parsley and bake until the water evaporates and there's just a little sauce or oil left. Serve sprinkled with finely chopped parsley.