Curried drumsticks recipe
Whether you're having a picnic on the beach or at your favourite spot in the park, make lunch one to remember with these chicken drumsticks. A simple marinade makes them so delicious; yogurt tenderises the meat and the spices in the curry paste add a subtle fragrance and gentle chilli hum.
See method- Serves 6
- 15 mins to prepare and 45 mins to cook, plus marinating
- 441 calories / serving
- Freezable
Ingredients
- 200g Greek or coconut yogurt
- 4 tbsp coconut milk
- 3 tbsp curry paste
- 5 tbsp mango chutney
- 12 chicken drumsticks, skin on
- 3 tbsp flaked almonds
- 1 Romaine lettuce, shredded, to serve
Each serving contains
- Energy
- 1830kJ 441.0kcal
- Fat
- 33g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.1gProtein 26.8gFibre 1.0g
Method
- In a large bowl, mix 150g yogurt with the coconut milk, curry paste and 4 tbsp chutney. Make a couple of cuts across the thickest part of each drumstick. Add to the marinade and turn to coat. Cover and chill for 1 hr, or up to 2 days.
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken on a baking tray lined with nonstick baking paper. Season well. Bake for 40 mins, or until cooked through with no pink meat showing. Scatter with the almonds and bake for 5-10 mins, until the nuts are golden. Cool.
- Marble the remaining chutney through the remaining yogurt in a bowl, to make a dipping sauce.
- Serve the drumsticks with the lettuce and the mango dip (or chill for up to 24 hrs before taking on your picnic).
- See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
