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Photography by Ben Dearnley
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Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.
Serves: 4
Time to prep: 1 hour
Time to cook: 30 minutes
Ingredients
- 1/4 cup tandoori paste
- 3 teaspoons lemon juice
- 1/2 cup plain yoghurt
- 8 large (1.3kg) chicken drumsticks
- 1 garlic clove, crushed
- 1/4 teaspoon ground cumin
- 1/2 small Lebanese cucumber, chopped
- 1 cup firmly packed baby spinach
- Steamed basmati rice, to serve
Method
- Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
- Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
- Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
- Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.
