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…

SERVES 10 – PREP 10 MINS PLUS MARINATING – COOK 40 MINS

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

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