Korma Krunch Drumsticks©


  • 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
  • Spray oil
  • Pinch of salt and pepper
  • 1oz-30g flaked almonds
  • 4.9oz-140g cornflake cereal


  1. 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
  2. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  3. Using a small blender, blitz the cornflakes and flaked almonds together. In a medium mixing bowl, mix together all the ‘Krunch’ ingredients
  4. 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
  5. Repeat this process until all the drumsticks have been coated. Spray lightly with oil
  6. 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

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