We’re all familiar with coronation chicken – the mild curried creamy mayonnaise concoction. Well, this was originally devised by Constance Spry and served up at the Queen’s Coronation. So we’ve taken this idea and turned it into a new chicken drumstick recipe which is delicious served hot or cold. The ideal finger food for your Jubilee weekend…
10 chicken drumsticks
2 tsp poultry seasoning (we like Barts spices)
1 onion, finely grated
2 garlic cloves, crushed
Juice of 1 lemon
200g jar korma paste
100ml natural yogurt
1tbsp coriander, chopped
1tbsp vegetable oil
1 Dip your fingers in salt and pull away the chicken skin. Put them into a large shallow dish.
2 Cut large slits in the chicken with a knife a few times and sprinkle over the poultry seasoning, onion, garlic and lemon juice.
3 Mix together the korma paste, yogurt and coriander, smother over the chicken, turning until well coated. Cover, chill and marinate for at least 2 hours or overnight.
4 Heat the oven to 200C or Gas 6. Line a roasting tin with foil or a non-stick Teflon sheet. Lift the chicken from the marinade and cook for 35-40 mins until they are cooked through.
Per serving: 160 cals, 9g fat (1g saturated), 3g carbs