Season the Chicken: Rub the chicken legs with 1 teaspoon of curry powder, salt, and pepper. This will allow the flavors to penetrate the meat. Let the chicken sit for about 10-15 minutes while you prepare the other ingredients.

Heat the Oil and Butter: In a large skillet or pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and the oil is hot, add the chicken legs to the pan.

Sear the Chicken: Sear the chicken legs for about 5-6 minutes on each side, or until golden brown. Remove the chicken from the pan and set it aside on a plate.

Sauté the Vegetables: In the same pan, add the finely chopped red onion and minced garlic. Cook for 3-4 minutes until the onion becomes soft and translucent.

Add the Tomato and Spices: Add the chopped tomato, 1 teaspoon of smoked paprika, and a pinch of salt. Stir and cook for another 2 minutes until the tomatoes start to soften.

Add the Flour: Sprinkle 2 tablespoons of flour over the onion and tomato mixture, stirring constantly to avoid lumps. Cook for 1-2 minutes to allow the flour to cook out.

Add the Tomato Puree and Broth: Stir in 100g of tomato puree and 200ml of broth (or water). Bring the mixture to a simmer, stirring occasionally to ensure everything is well combined.

Add the Cream: Once the sauce begins to thicken, reduce the heat to low and stir in 150ml of cream. Let the sauce simmer gently for 2-3 minutes until it becomes creamy and smooth.

Return the Chicken to the Pan: Place the seared chicken legs back into the pan, spooning the sauce over them. Cover the pan with a lid and let the chicken simmer in the sauce for 20-25 minutes, or until fully cooked and tender.

Sauté the Onion and Bell Pepper: In a separate pan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until soft.

Add the Bell Pepper and Mushrooms: Add the chopped bell pepper and sliced mushrooms to the pan. Cook for another 5-6 minutes until the vegetables are tender and the mushrooms are golden brown.

Add the Rice: Stir in the rice, making sure it’s coated with the butter and vegetable mixture.

Cook the Rice: Pour in 3 cups of water or broth (double the amount of rice), add 1 teaspoon of curry powder, and bring to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for about 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.

Finish with Parsley: Once the rice is cooked, remove it from the heat and stir in the chopped parsley for a fresh, herby finish.

Plate the Chicken: Serve the chicken legs with a generous spoonful of the creamy curry sauce over the top.

Add the Rice: Spoon the curry-infused rice with vegetables next to the chicken on the plate.

Garnish: Optionally, garnish with more fresh parsley or a sprinkle of paprika for color.