1 tbsp vegetable oil
12 chicken drumsticks
2 brown onions, halved lengthways, thinly sliced
⅓ cup korma curry paste
500 g Greek-style yoghurt
2 tsp cornflour
1 bunch coriander, stalks removed plus extra to serve
2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced
Sea-salt flakes and white pepper, to season
1 ½ cups white basmati rice steamed to serve
⅓ cup light thickened cream
½ cup mango chutney to serve
2 limes cut into wedges to serve
1 packet naan breads chargrilled to serve
- Heat ½ of the oil in a non-stick frying pan over a medium-high heat. Add ½ of the drumsticks and cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 4.5L-capacity slow cooker. Repeat with remaining oil and drumsticks.
- Add onion to same pan and cook for 8 minutes or until soft. Add curry paste and cook for 1 minute. Combine yoghurt and cornflour in a medium glass bowl. Add yoghurt mixture to pan, 2 tbsp at a time, stirring until well combined. Pour mixture over drumsticks. Set appliance to low, cover and cook for 3 hours.
- Meanwhile, finely chop ½ of the coriander and put in a large bowl. Add cucumber, then season. Toss until combined. Set aside.
- Divide rice among serving plates and top with drumsticks. Roughly chop remaining coriander and stir through sauce in slow cooker bowl. Stir cream through sauce, then spoon 1/3 of the sauce over drumsticks. Sprinkle over cucumber, top with mango chutney and garnish with extra coriander leaves. Serve with lime pieces, chargrilled naan and remaining sauce on the side.