Boil the chicken legs and then put aside the meat without skin and bones.

Cut the onions in half slices (not too thin) and the bell pepper and the green pepper in cubes.

Heat the oil in a large pan and add the onions and after 2 minutes add the peppers. Mix well all the time.

After 3 minutes of high fire and mixing, add the mixture of spices and mix one more minute.

Add now the meat, mix a bit and add the coconut milk also.

When boiling again, lower the fire, cover the pan and let them cook for about 10 minutes.

Stop the fire and add the basil leafs and the lemon zest, stir a bit then cover back.

Serve hot with well drained long rice!