Name: Tandoori chicken drumsticks
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 170 gram tub greek-style natural yoghurt; 2 tablespoon tandoori curry paste; 2 tablespoon lemon juice; 12 small chicken drumsticks; 3 lebanese cucumbers, trimmed; 1/2 cup small mint leaves; 1 small carrot, finely grated; 3 cup cooked white long-grain rice, to serve

Ingredients

170 gram tub greek-style natural yoghurt

2 tablespoon tandoori curry paste

2 tablespoon lemon juice

12 small chicken drumsticks

3 lebanese cucumbers, trimmed

1/2 cup small mint leaves

1 small carrot, finely grated

3 cup cooked white long-grain rice, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a large roasting pan with baking paper. Combine yoghurt, curry paste and juice in a large shallow glass or ceramic dish.

2.Score each drumstick, in thickest part, 2-3 times. Add chicken to yoghurt mixture; turn to coat evenly in yoghurt mixture. Cover with plastic food wrap; chill for 20 minutes to marinate.

3.Place chicken in prepared pan. Bake for 40-45 minutes or until golden and cooked. Using a vegetable peeler, slice cucumbers lengthwise into long ribbons. Combine cucumber, mint and carrot in a medium bowl; toss to combine.

4.Spoon rice and cucumber salad onto plates. Top with chicken. Serve at once.

To microwave rice, place 1 cup basmati rice and 2 cups warm water in a microwave-safe bowl. Microwave on High (100%) for 10-12 minutes or until tender.
Note

Women's Weekly Food