Chicken Drumsticks in mild curry sauce with coconut rice
Recipe #1 in 5 trays for $60
Ingredients
- 1 pack KQM Drumsticks
- 1 kg pack Jasmine rice (1/2 will be usedfor fired rice on meal #3)
- 600 ml cream
- 600 ml water
- 1 tin coconut cream
- 1 tbsp mild curry powder
- 1/2 tbsp cumin powder
- 1/2 tbsp coriander powder
- 1 tbsp tomato paste
- 1 brown onion finely diced
- 2 carrots peeled and sliced
- 400 gms peeled potato diced 2cm squares
- Toasted coconut flakes/chips
- Salt and sugar to taste
Instructions
- Preheat oven to 180°C
- Cook rice by absorption method (wash rice in saucepan or rice cooker pot until water runs clear, then add water to ½ the depth of the rice above it, if using a saucepan bring to boil and then turn down to lowest heat for 14mins then resting off the heat without uncovering for 5mins) substituting 400ml of the water for the tin of coconut cream.
- Bake drumsticks for approximately 30mins (they should reach at least 72°C internal temperature.
- Sauté onion and crushed garlic in a small amount of vegetable oil
- Add spices, tomato paste, water and cream, then mix well
- Bring to a simmer and add carrot and potato and cook on a low heat
- When potato is cooked check seasoning and add salt and a little sugar as needed
- To serve arrange drumsticks in a dish, pour curry over the top and sprinkle some toasted coconut chips on top of the rice.
