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1
Cut chicken legs into drumsticks and thighs and discard skin and any fat from chicken.
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2
(To remove skin from drumsticks, hold drumstick at large end, grip skin with a paper towel, and pull skin over small end.)
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3
Pat chicken dry.
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4
Mince garlic and in an electric coffee/spice grinder finely grind together coriander seeds, curry powder, fennel seeds, and cayenne.
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5
In a large bowl combine garlic, spice mixture, and gingerroot.
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6
Add chicken, tossing to coat, and season with salt.
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7
Cut potatoes into 1 1/2-inch pieces and trim okra stems (do not cut into pods).
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8
In a measuring cup stir together water, brown sugar, and tomato paste.
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9
In a 12-inch heavy skillet at least 2 inches deep heat oil over moderately high heat until hot but not smoking and brown chicken, about 5 minutes, transferring to a plate.
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10
In fat remaining in skillet brown potatoes on cut sides.
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11
Return chicken to skillet.
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12
Stir water mixture and add to skillet with cinnamon sticks.
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13
Simmer mixture, covered, 10 minutes.
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14
Stir in okra and simmer, covered, until vegetables are almost tender and chicken is cooked through, about 5 minutes more.
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15
Stir in lemon juice and simmer, uncovered, until most of liquid is evaporated.
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16
Season curry with salt.
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17
While curry is simmering, coarsely chop peanuts and dice mango.
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18
Sprinkle curry with peanuts, mango, and cilantro.
