4 chicken legs
2 cups coconut milk (SCD legal)
1-3 tsp curry paste (SCD legal)
4 tomatoes
1 onion
Dissolve currypaste in coconut milk an pour in the bottom of a ovenproofed casserole
Cut tomatoes in slices and add. Then add the chicken legs on the top.
Bake at 400F for 45 minutes
