: How to prepare
Melt the butter in a large cast-iron skillet over medium-high heat
Wash the chicken legs and remove the bones
Fry all the legs one by one in butter (for 2 minutes on each side) until golden.
Then transfer the fried chickens to a separate container
Cut the onions thinly.

After the chickens are finished frying, lower the flame. Add the onion and stir until the onion becomes caramelized. (about 10 minutes)
Add curry paste and curry leaves. Stir it, for 3 minutes or until the smell of curry rises.
Add chicken broth and chopped tomatoes and bring it to a boil
Cut potatoes and carrots into 4 cm pieces.Add chicken pieces, potatoes, carrots and lentils. Reduce the flame. Cover the container and let it cook for 25 minutes.

After this time, separate the cauliflower florets and add them to the pot. Remove it and let it cook for 25 to 30 minutes or until it becomes soft, stirring it from time to time
Add the peas for the last 2 minutes to cook.
Chop the coriander and then add it