[Slow Cook] NZ South Indian Chicken Drumstick Curry

• In a baking dish, combine chicken drumsticks, the onion, mild curry paste, half the garlic and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes.

• Remove chicken from oven, remove foil, add curry powder, chicken-style stock powder, coconut milk and the water (for the chicken), gently turning drumsticks to coat. • Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the chicken has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Grate carrot. Roughly chop tomato and coriander. • In a medium bowl, combine carrot, tomato, coriander, a drizzle of white wine vinegar and olive oil. Season to taste.