8 chicken drumsticks (1.2 kg)
114 g can Massaman curry paste
400 ml canned light coconut cream
80 g baby spinach leaves
500 g packet long-grain white rice
- Heat 1 tbsp of oil in a flameproof roasting pan over a high heat. Add chicken.
- Cook, turning occasionally, for about 10 minutes, or until browned. Remove pan from heat.
- Pour over combined curry paste and coconut cream. Cover pan with foil.
- Cook in a moderate oven (180C) for about 40 minutes, or until chicken is cooked. Stir in spinach. Serve with steamed rice.