Both hubby and I love East Indian food but neither of us can tolerate the heat of some of these dishes. So what I often do is add other ingredients to cut the heat. This recipe takes a while to prepare and the effort was worth it.
I served mine over Quinoa that I cooked in my rice maker. It turned out great.
I cooked mine in a large cast iron dutch oven, but any good sized pot will do.
Heat the duck fat and coconut oil on medium heat in the pot. If you don't have either of these use olive oil or other oil in its place.
Slice up the bacon, mushrooms, rosemary, onions and zucchini and saute them until just cooked.
Remove them from the pot with a slotted spoon and set aside in a dish. Leave as much of the oil behind as you can, if you need a bit more, add it.
Fry the chicken in the remaining oil. Make sure you brown both sides of the chicken legs. Then put them on paper towels to drain.
With the reserved oil in the pot saute the potatoes for a few minutes to soften them a little. Put the canned tomatoes into a dish and add the Tikki Marsala mix and give it a good stir. Add it to the pot. Add in the wine, chicken stock and coconut cream and mix again. Taste for seasonings.
Add the drained chicken legs back into the pot and push them down into the mixture.
Cook covered on medium heat for 20-30 minutes or until the potatoes are soft and the chicken is no longer pink inside.