Chicken Drumstick Curry
- 6 Chicken Drumsticks
- 50ml Yoghurt
- Juice of 1 lemon
- 1 Onion
- 6 cloves Garlic
- 1 knob Ginger
- ½ tsp. Ground Fenugreek
- 2 tsp. Garam Masala
- ½ tsp. Turmeric
- 2 tsp. Kashmiri Chilli Powder
- 2 tbsp. Rapeseed oil
- Salt & pepper
- ½ tbsp. Plain flour
- 300ml Chicken Stock
- 2 Bird's Eye Chillies
- 1 tsp. Cumin seeds
- Fresh coriander leaf
Blend the onion, garlic and ginger with the rapeseed oil in a food processor until very smooth.
Add the fenugreek, garam masala, turmeric, Kashmiri chilli powder, salt & pepper, yoghurt and lemon juice.
Add the chicken drumsticks to the marinade and leave in the fridge for at least 24 hours.
Heat the oven to 200°. Add the chicken to a tray, reserving the marinade, and bake for 45-50 minutes, turning occasionally.
Meanwhile, add the marinade to a saucepan, along with the flour. Fry on a medium-high heat, until the mixture starts to brown.
Add the chicken stock and whisk. Continue to cook for at least 10 minutes.
Chop and fry the bird's eye chillies with the cumin seeds in some oil. Add a little salt.
Serve the chicken with rice, pour over the sauce, and garnish with the coriander leaf and the chillies.