Peel and finely chop the fresh garlic and fresh ginger.

Peel and cut the carrots into thin rounds.

Season the chicken legs with mild chili powder, paprika, salt, black pepper, and curry powder.

Heat the cooking oil in a deep pan over medium-high heat.

Brown the seasoned chicken legs for 4 minutes per side.

Add the chopped fresh garlic, fresh ginger, and carrots to the pan.

Cook the aromatics and carrots for 3 minutes, stirring frequently.

Whisk the tamarind paste with 450 ml of hot water until dissolved.

Squeeze the juice from the lemon into the tamarind mixture.

Stir the honey into the tamarind and lemon sauce.

Pour the tamarind lemon sauce over the chicken and carrots.

Cover and simmer the chicken for 25 minutes over low heat.

Mix the cornstarch with 50 ml of cold water until smooth.

Stir the cornstarch slurry into the simmering sauce.

Simmer the sauce for 3 minutes until thickened and the chicken reaches 75°C / 165°F internally.

Rinse the white rice under cold water until the water runs mostly clear.

Bring the white rice and 180 ml of water to a boil in a covered saucepan.

Cover and cook the rice over low heat for 12 minutes.

Rest the rice off the heat for 5 minutes, then fluff it with a spoon.

Serve one chicken leg with carrots, thick tamarind sauce, and rice per serving.