Ingredients
- 2.5lb-1kg chicken drumsticks
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon ground onions
- 1 tablespoon garlic granules
- 1 teaspoon ground black pepper
- 5 cardamom pods (grounded---discard of pod skin)
- 3 cloves
- 6.7fl oz-200ml cold chicken stock
- 1 chicken dried crumbling stock cube
- 1 teaspoon ground coriander
- ½ teaspoon allspice
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 3.50z-100g ground almonds
- 6.7fl oz-200ml coconut milk
- 2 bay leaves
- ½ tablespoon garam masala
- 1 cinnamon stick
Krunch
- Spray oil
- Pinch of salt and pepper
- 1oz-30g flaked almonds
- 4.9oz-140g cornflake cereal
Method
- In a large mixing bowl, mix all the ingredients (not the ‘Krunch’ ingredients) together thoroughly. Ensure the chicken drumsticks are all totally covered in the mix. Cover the bowl with cling-film and leave in the fridge for 48 hours
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
- Using a small blender, blitz the cornflakes and flaked almonds together. In a medium mixing bowl, mix together all the ‘Krunch’ ingredients
- Remove the drumsticks from the fridge. Allow each one to have a thin layer of the mix on it but scrape off the majority using a small spoon (discard of the bay leaves and cinnamon stick first). Next, pop it into the ‘Krunch’ mix and cover it all over. Give it a gentle shake over the bowl and place onto the roasting tin
- Repeat this process until all the drumsticks have been coated. Spray lightly with oil
- Pop into the oven and roast for 30-35 minutes until golden and crispy. Remove from the oven, ensure the meat is thoroughly cooked/not pink and serve whilst hot
