Curry Chicken Drumsticks
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4)
6 large chicken Legs
3-5 medium potatoes – peeled and quartered
Vegetables – to serve
Curry Paste:
1 small-medium onion – finely diced
1 large thumb-sized piece of fresh ginger – grated
2 large cloves garlic – trimmed and finely crushed
2 medium red chilies – trimmed and finely diced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2-3 tablespoons mild or spicy curry powder
1¾ tablespoons garam-masala powder
1 tablespoon ground coriander powder
1 tablespoon turmeric powder
1 tablespoon chicken stock powder
1 teaspoon Pink Himalayan salt
1 teaspoon black cracked pepper
1 tin (400ml) (1.7 cups) coconut cream or milk
Method:
Curry Paste:
Using a medium-sized bowl, combine all the curry paste ingredients together until fully incorporated, then set aside.
Using a deep baking dish (that fits in your air-fryer), evenly arrange the chicken legs and potatoes to form a nice even layer.
Pour the curry sauce over the chicken and potatoes, making sure to fully coat.
Bake in an air-fryer for 40 minutes at 170°C (338°F), or until the chicken and potatoes are cooked through.
Serve with vegetables.
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