Take your casserole pot and fry off chicken in coconut oil for 10 minutes until it browns. Take it out of the pot to one side and let it sit.
Peel your onion, garlic, ginger and deseed your peppers and chilli and blend them in a food processor with the curry powder and turmeric until a smooth paste.
Put the paste into the chicken fat and coconut oil left in your pot and heat through for 5 minutes.
Add all of the chicken stock and bring back to the boil then add your chicken legs back in and cover with the liquid
Add your teaspoons of cinnamon, clove, honey and a good pinch of salt and pepper and simmer gently for 45 - 60 minutes (the liquid should darken and thicken - you can cook on high for 5-10 minutes to reduce liquid at the end)
Towards the end take out the chicken and shred it off the bone being careful to get rid of grissle and skin and pop the tender meat back into the curry.
Slowly add the cream to your desired consistency and taste - I find I don't need much to create and creamy texture.
Put 1 cup rice to 1 1/2 cup of cold water in a pan, bring to the boil and simmer gently for exactly 12 minutes, WITHOUT taking the lid off or stirring, for perfect fluffy rice.
While the rice is cooking leave the curry off the heat covered to stew further.
Serve with steamed vegetables - cauliflower and broccoli go well drizzled with a little olive oil, salt, pepper and lemon.