Curried Chicken

Curried Chicken

300ml light thickened cream
1 Tbsp mild curry powder
1 1/2kg chicken drumsticks
2 tsp brown sugar
1 chicken stock cube
3 tsp cornflour
3/4 cup water

Pour cream into a large shallow dish, stir in curry powder. Add chicken drumsticks, turning to coat evenly with cream mixture. Cover and refrigerate for several hours. Preheat oven to 180C. Drain drumsticks and reserve cream marinade. Place drumsticks into a greased baking dish and bake in preheated oven for 40-45 minutes, turning occasionally, until lightly browned all over and cooked through. Place reserved marinade, brown sugar and crumbled stock cube in a saucepan and bring to the boil. Blend cornflour with water, add to pan and continue stirring until sauce boils and thickens. Serve curried drumsticks with rice or noodles and vegetables of your choice.

Serves 4

Chicken can be marinated overnight in refrigerator Bake chicken and make sauce as required.

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