Halve the chicken legs, wash them, pat dry with kitchen paper and season strongly on all sides with coarse sea salt from the mill and colored pepper from the mill. Peel and halve the onions and cut into thin slices. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (4 tbsp) in a roasting pan, fry the chicken pieces on both sides until golden-brown and remove. Add the onion slices, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry until translucent. Season with mild curry powder (2 tablespoons) and glutamate (1 teaspoon) and deglaze / pour over the chicken broth (400 ml) and coconut milk (300 ml). Place the roasted chicken pieces on top and cover everything and let simmer / cook for approx. 30 - 35 minutes at a medium temperature. Finally, remove the chicken pieces and thicken the liquid with tapioca starch (2 tbsp), which you first have to dissolve in a little cold water. Bring jasmine rice to the boil in water (400 ml), stir and cook with the lid on on the lowest heat setting for about 15 minutes. Finally fold in the frozen peas, squeeze rice into a cup and turn it onto the plate. Add the chicken curry and garnish with tomato halves, snack pepper rings and parsley, serve.