Ingredients
• 1 Tbsp vegetable oil
• 12 chicken drumsticks
• 2 brown onions, halved lengthways, thinly sliced
• 1/3 cup korma curry paste
• 500g Greek-style yoghurt
• 2 tsp cornflour
• 1 bunch coriander, stalks removed
• 2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced
• Sea-salt flakes and white pepper, to season
• Steamed basmati rice, to serve
• 1/3 cup light thickened cream
• Mango chutney, to serve
• Extra coriander leaves, to serve
• Lime cheeks and wedges, to serve
• Chargrilled naan bread, to serve
Method
-
Heat 1/2 of the oil in a non-stick frying pan over a medium-high heat. Add 1/2 of the drumsticks and cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 4.5L-capacity slow cooker. Repeat with remaining oil and drumsticks.
-
Add onion to same pan and cook for 8 minutes or until soft. Add curry paste and cook for 1 minute. Combine yoghurt and cornflour in a medium glass bowl. Add yoghurt mixture to pan, 2 Tbsp at a time, stirring until well combined. Pour mixture over drumsticks. Set appliance to low, cover and cook for 3 hours.
-
Meanwhile, finely chop 1/2 of the coriander and put in a large bowl. Add cucumber, then season. Toss until combined. Set aside.
-
Divide rice among serving plates and top with drumsticks. Roughly chop remaining coriander and stir through sauce in slow cooker bowl. Stir cream through sauce, then spoon 1/3 of the sauce over drumsticks. Sprinkle over cucumber, top with mango chutney and garnish with extra coriander leaves. Serve with lime pieces, chargrilled naan and remaining sauce on the side.
