Mix together the marinade ingredients (take the coconut milk from the can used for the main dish). Take the chicken leg and separate the drumstick and the thigh. pierce the chicken skin several times with a sharp knife and marinate for at least an hour.
Preheat the oven to 180’C
Heat an oven proof griddle pan to a high temperature and fry the chicken to brown the skin for a few minutes on each side.
Transfer the chicken to the oven, spooning over any remaining sauce, and roast for 20 minutes, or until the juices run clear when poked.
To make the risotto, simply fry the pepper and the courgette in a splash or oil for 3-4 minutes. Add the garlic and the curry paste and cook for 2 minutes, stirring continuously.
Stir in the rice until it is well coated.
Mix the stock and the coconut milk together and then add to the pan.
Bring it to the boil and then leave to simmer on a medium-low heat, according to the pack instructions or until the juices have almost all absorbed with a very slight andante crunch.
Once the chicken is cooked, remove from the oven and leave to stand for 2 minutes.
Slice up the thigh meat and stir this into the risotto, along with any of the leftover juices.
Season to taste and serve with the drumstick, a good squeeze of lime and some fresh coriander.