Lightly salt, then fry chicken legs on medium-high till lightly browned on both sides.

Empty jar of curry sauce into saucepan. Fill empty jar with water, swish and pour into saucepan. Fill again, repeat. Stir sauce till smooth

Place partially cooked chicken into saucepan, pushing down to make sure it’s covered with sauce. Sprinkle with coconut and stir in.

Simmer on very low, covered, for 30 minutes

Freeze in portion-sized containers.