1 kg chicken drumsticks
1 tablespoon Madras curry paste
60 mls of canola oil
1 birds eye chilli finely chopped
3 cm piece of fresh ginger finely chopped
2 garlic cloves
2 tomatoes chopped
2 teaspoons turmeric
1 tablespoon brown sugar
1 can coconut cream
2 teaspoons salt
Gently fry the chicken drumsticks to colour and remove from the pot. Add the rest of the oil you may need extra and fry the garlic, ginger, chilli , turmeric and tomatoes together and add the curry paste. Cook these for a minute or two. Add the coconut cream , sugar and salt and blend with the spices.
Return the drumsticks to the pot and cook on a gentle simmer for about 30-40 minutes. Give it a stir every 10 minutes or so to stop it catching on the bottom of the pan and too make sure all of the drumsticks are covered and cooking.
Add some chopped coriander for garnish and serve with rice and poppadoms and a little chutney.
|I used about 2 kilos of drumsticks and obviously increased amounts of everything|
|A sprinkle of coriander and toasted peanuts for garnish|