Peel the potatoes and cut them into big cubes. Fry them in a large frying pan in hot oil until slightly browned. Set them aside.
Peel the carrots and cut them into similar size pieces as the potatoes and fry them in the same oil. Set aside.
Now fry the Onion, cut into big pieces and the 3 whole garlic cloves. Put all of these vegetables into a deep large pan.
Now fry the chicken legs in the same frying pan and season them well. Add them to the vegetables and heat up.
When sizzling add the white wine and later the cocos milk and the curry paste. Mix well and let cook on small flame for up to one hour.
Meanwhile cook Basmati rice and fry some Bananas in butter.