Ingredients
Corn fed chicken legs (4), green curry sauce (100gms), Kaffir leaves or Asian lime leaves (3), basil leaves (4), fish sauce (1tbsp), salt (2tsp), sugar (1tsp), cherry tomatoes (6), Red Thai chilies (4), water (150ml), coconut milk (200ml).
Serve with:- Rice noodles or hot fragrant rice.

Method of preparation:-
Take corn fed chicken legs and clean them properly. Take a pot, warm the half of the coconut milk in it. Then add the curry sauce in it and mix it until the coconut milk gets mixed with curry. Put the corn fed chicken legs in it and cook them for about 2 minutes. Reduce the heat to medium. Mix the left over coconut milk with water and add it to the pan and then cook it gradually by stirring. Keep it to boil for about 20 minutes. Then add fish sauce, red chili, sugar and salt in it according to taste. Cook it for about 2 minutes and then take off the pan from heat. Now add Kaffir leaves and basil in it with cherry tomatoes. Keep it to cool and then serve it.

Number of servings – 2