Corona­tion drum­sticks

Easy Cook - - WEEKEND PICNIC -

Serves 4 Prep

10 mins plus mar­i­nat­ing Cook

40 mins 92p a por­tion 300 kcals, 15g fat, 5g sat. fat, 6g sugar 140g Greek yo­gurt

2 tbsp mild curry pow­der

3 tbsp mango chut­ney (one with­out too

many chunks)

2 tsp black sesame or nigella seeds 8 chicken drum­sticks 1 Heat oven to 200C/180C fan/gas 6. Line a large bak­ing tray with foil. In a large bowl, mix to­gether the yo­gurt, curry pow­der, chut­ney and seeds, then sea­son. Add the chicken and toss ev­ery­thing to coat. You can now leave it to mar­i­nate for up to 48 hrs, or you can cook it straight away.

2 Ar­range the mar­i­nated chicken on the bak­ing tray (save any mari­nade in the bowl) and cook for about 40 mins un­til cooked through. Turn the chicken half­way through, brush with the re­main­ing mari­nade and con­tinue cook­ing. Leave to cool for at least 10 mins, or com­pletely if you have time, then pack into a con­tainer. Chill un­til ready to trans­port in a cooler bag.

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