This is such a good recipe to include in weekly meal plan!
-Everything made from “scratch”
You can prepare at night and bake it next day after work
very flavorsome with plenty aroma from turmeric and curry powder
Packed with fiber from cooked chickpeas and veg ❤️
Serve with your favorite grains. I am in love with black rice but my family prefer white basmati rice.
I freeze leftover sauce to use on the days when I eat boring chicken breast😉
2 medium Onions, peeled
4 cloves of garlic, peeled
1 tsp ground ginger
2 yellow or red peppers
1 chicken stock cube
1/2 bunch of coriander
1 tsp honey
1 tsp ground turmeric
2 tsp curry powder
10 chicken drumsticks ( I used skinless)
1 x 400 g tin of chickpeas
1 tsp tomato paste
natural yogurt ( optional)
salt and pepper to taste
Salad and fave grains as a serving option
500 ml of boiling water
The night before cooking, marinate chicken drumsticks in your fave spices i only used smoked paprika, curry and garlic powder with 1 tsp of salt and 3 tbsp of lemon juice.Cover and leave in the fridge until you are ready to cook.
Using food processor blend onions and 1 pepper, garlic, drained can of chickpeas and ginger in a food processor.
Crumble in stock cube, add more salt and pepper, coriander stalks, honey and spices and blitz again to a paste.
At this stage you can transfer everything to a larger bowl ,add in 500 ml of boiling water, tomato paste and mix. At this stage our curry sauce is ready for cooking. store in fridge if you are planing to cook tomorrow :-)
Preheat the oven to 200 C and in the meantime prepare your salad and cook rice.
Place chicken drumsticks on baking dish and bake 10 min on each side
After 20 min of baking cover with our uncooked curry mixture and leftover sliced pepper
Reduce heat to 180 C and cook for extra 25min or until chicken is fully cooked and serve :-)