These curried drumsticks are bursting with flavour due to the aromatic curry paste, made using freshly ground spices. Both the drumsticks and the ginger-spiced salad can be eaten hot or cold, as a simple supper or tasty addition to any picnic!
The paste is spicy so I recommend serving the dish with a cooling mint raita, made using raw grass-fed yoghurt or coconut yoghurt.
Approximate nutrition per serving (two drumsticks): 226kcal / 13g fat / 6.8g saturated fat / 6.8g total carbohydrates / 2.6g fibre / 4.2g net carbohydrates / 20.3g protein.
- 4 organic, free-range drumsticks
- 10g fresh ginger, finely grated
- 3 teaspoons whole coriander seeds, freshly ground
- 2 teaspoons whole cumin seeds, freshly ground
- 1 small green chilli (about 8g), finely sliced
- 1 lemon
- 2 garlic cloves, crushed
- A handful of fresh coriander, about 5g with extra to garnish
- Sea salt
- 1½ tablespoons grass-fed butter
Ginger-spiced cabbage salad;
Approximate nutrition per serving: 168kcal / 13.1g fat / 8g saturated fat / 10.6g total carbohydrates / 3.1g fibre / 7.5g net carbohydrates / 1.9g protein.
- 125g organic cabbage, finely sliced
- 100g organic carrot, grated
- ½ small green chilli (about 4g), finely chopped
- 5g fresh ginger, grated
- 1 tablespoon mustard seeds (optional)
- 2 tablespoons grass-fed butter
- Preheat the oven to 180ºC (fan). Grease a large ceramic dish with ¾ tablespoon of butter.
- First, make the curry paste for the chicken. In a pestle and mortar, grind the fresh ginger, coriander (fresh and ground), cumin, chilli, zest of half a lemon, juice of three quarters of a lemon, garlic, and a pinch of sea salt to a paste.
- Coat the drumsticks in the paste and place into the dish. Break the remaining butter into small knobs and place on top of each drumstick. Add a small amount of water into the bottom of the dish.
- Place into the oven for a total of about 30-35 minutes, depending on the size of drumstick. Every 10 minutes, flip each drumstick before returning to the oven.
- About 5 minutes before the chicken is ready, prepare the cabbage salad. Melt 1 tablespoon of butter in a large frying pan, over a medium heat. Add the mustard seeds and chilli, cook for 1 minute. Stir to prevent catching.
- Add the cabbage, carrot, grated ginger, and remaining tablespoon of butter to the pan. Cook for 3-5 minutes, or until the cabbage starts to soften but still has a crunch.
Serve and enjoy!