Curried drumsticks

Curried drumsticks

An easy marinade makes this chicken dish so delicious while the yogurt balances out any spice, delivering an overall great taste.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 6 people


  1. In a large bowl, mix 150g (5oz) yogurt with the coconut milk, curry paste and 4 tbsp chutney.
  2. Make a couple of cuts across the thickest part of each drumstick.
  3. Add to the marinade and turn to coat. Cover and chill for 1 hour, or up to 2 days.
  4. Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken on a baking tray lined with nonstick baking paper.
  5. Season well. Bake for 40 minutes, or until cooked through with no pink meat showing.
  6. Scatter with the almonds and bake for 5-10 minutes, until the nuts are golden.
  7. Cool.
  8. Marble the remaining chutney through the remaining yogurt in a bowl, to make a dipping sauce.
  9. Serve the drumsticks with the lettuce and the mango dip (or chill for up to 24 hours before taking on your picnic).


  • 200g Greek or coconut yogurt
  • 4 tbsp coconut milk
  • 3 tbsp curry paste
  • 5 tbsp mango chutney
  • 12 chicken drumsticks, skin on
  • 3 tbsp flaked almonds
  • 1 Romaine lettuce, shredded, to serve