1 teaspoon of coriander
1 tablespoon of vinegar
5 cloves of garlic
3 tablespoons colombo spices
15 centilitres of coconut milk
1 tablespoon cayenne pepper
2 tablespoons parsley
3 tablespoons thyme
4 chicken legs
Prepare the marinade with a shallot, 4 crushed garlic cloves, 1 tablespoon of vinegar, 1 cup of water, 1 teaspoon of coriander and 1 tablespoon of Colombo.
Pour it over the chicken, which has been seasoned with salt and pepper, and leave it overnight in the refrigerator.
In a large casserole dish, fry the chopped onion with a crushed garlic clove.
Add the chicken and brown it on all sides, adding the juices gradually.
Add the potatoes, aubergines and courgettes cut into large cubes, lemon juice, herbs and cayenne pepper. Cover and cook for 15 minutes.
Stir in Colombo and mix well. Simmer for another 15 minutes, still covered.
Pour in the coconut milk and cook for a further 5 minutes, uncovered, over medium heat.
Adjust the seasoning and serve hot with rice.