Bengali Baked Chicken Drumsticks
with Garlic Rice, Yoghurt & Sweet Chilli Sauce
- Milk
Ingredients
1 packet
Bengal Curry Paste
1 packet
Apricot Sauce
450 g
Chicken Drumsticks
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a baking dish, combine chicken drumsticks, Mumbai spice blend, a good pinch of salt and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • SPICY! The curry paste is hot, use less if you are sensitive to heat. Remove from oven and discard the foil, then add Bengal curry paste, sweet chilli sauce and the brown sugar and turn drumsticks to coat. Bake, uncovered for a further 20-25 minutes.
TIP: The spice blend will char sightly, this adds flavour to the dish!
• While the chicken in cooking, heat a medium saucepan over medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water has absorbed, 10 minutes. • When rice is done, add baby spinach leaves to saucepan, stir to combine and cover to keep warm.
TIP: The rice will finish cooking in its own steam so don't peek
• While rice is cooking, halve any thicker stalks of baby broccoli lengthways. • When chicken has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water until softened, 4-5 minutes.
• Divide spinach-garlic rice between bowls. Top with baby broccoli and Bengali baked chicken drumsticks. Spoon over any remaining sauce from the baking dish. • Serve with a dollop of Greek-style yoghurt. Enjoy!
