Whole chicken legs with curry onions.

Cut the onions julienne style very thinly. Heat oil to sautee it. Stir and once slightly translucid add the curry and mix.

Add 1/2 the water and cover with a lid. When the water is evaporated add the reamining half. Cover again and once the water has evaporated turn the heat off and let it sit.

Open the leg to cook it in a griddle. Season it with salt and pepper. Heat the gruddle and once is hot cook the chicken.

Put the onions in the bittom of the dish, the leg on top and some green (I used lamb's lettuce)