Recipes:

Serves: 4, makes 8.

Ingredients

8 chicken drumsticks, skin removed
1 large lemon, juiced
1 tsp salt
½ cup butter chicken curry paste
½ cup cream
1 brown onion, roughly chopped
2 garlic cloves, roughly chopped
3 cm piece of ginger, peeled, chopped
1 small red chilli, seeds removed
3 Lebanese cucumbers
½ cup coriander leaves

Method

1. Using a sharp knife make two deep cuts into each chicken drumstick. Combine 2 tablespoons lemon juice and salt. Rub lemon mixture into cuts in chicken. Place chicken drumsticks into a shallow ceramic dish in a single layer.

2. Place curry paste, cream, onion, garlic, ginger and chilli into a food processor. Process until a smooth paste forms. Pour mixture over chicken. Turn drumsticks to coat well. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

3. Preheat oven to 200°C. Line a baking tray with baking paper. Place a cooling rack over tray. Place drumsticks onto rack and bake for 40 to 45 minutes or until cooked through. Serve with cucumber salad.

4. To make cucumber salad: using a vegetable peeler, thinly peel down the length of the cucumber forming ribbons. Place into a bowl. Add coriander leaves and remaining lemon juice. Season with salt and pepper.

	Per Serve

* Nutritional information does not include salt and pepper for seasoning. The nutrient values listed are estimates only and are influenced by the brand of processed ingredients used. They can also be affected by natural biological variations in the nutrient content of non-processed foods, such as vegetables, spices, poultry, fish and meat, due to differences in agricultural conditions. The nutrient values were calculated by an experienced dietitian using FoodWorks dietary analysis software (Professional Edition, version 3.2 Xyris Software Pty Ltd, Highgate Hill, Qld, Australia), based on the Australian food composition tables and food manufacturer's data.