Cut each of the chicken drumstick-thigh pieces in two separating the thighs and drumsticks.
Make a cut on each of the pieces and keep aside.
Heat oil in a wok, add the chopped ginger and fry it until it turns golden.
Then add the green chillies, red chillies, and chicken and cook until the chicken becomes golden.
Add the lemon grass, onion paste and water and mix well.
After that add the curry leaves, tomato and salt and mix.
Add the lemon juice, Worcestershire sauce and cover the pan and simmer for 10 minutes.
Add yougurt and peanuts, mix them and cover again until the chicken becomes tender.
Remove the cover, turn the flame high, and add the spring onions and orange zest.
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