Raid the spice rack and transform the humble chicken drumstick into this fragrant curry. Slowly cooked with ginger, cardamom and cinnamon, impress your guests with this flavour packed dish.
733 calories per serve
8 (about 1.8kg) chicken drumsticks
2 tbs ghee
2 large brown onions, thinly sliced
2 cinnamon sticks
3 cardamom pods, crushed
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
1⁄2 tsp ground turmeric
500ml (2 cups) passata
250ml (1 cup) Massel Stock Chicken Style
2 small fresh red chillies, halved, plus extra, thinly sliced, to serve
Fresh coriander sprigs to serve
Steamed basmati rice to serve
Natural yoghurt, to serve (optional)
4 garlic cloves, crushed
3cm-piece fresh ginger, peeled, finely grated
1 tsp ground cumin
1 tsp table salt
1⁄2 tsp ground coriander
1⁄2 tsp ground chilli
1⁄2 tsp ground turmeric
2 tbsp vegetable oil
5 Method Steps
Step 1To make the marinade, combine all the marinade ingredients in a large bowl.
Step 2Add the chicken(8 (about 1.8kg) chicken drumsticks) to the bowl. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
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Step 3Heat the ghee (2 tbs ghee) in a large frying pan over medium-high heat. (Alternatively, use the Browning function on a slow cooker.) Add half the chicken. Cook for 8 minutes or until golden brown. Transfer to the slow cooker. Repeat with the remaining chicken.
Step 4Add the onion (2 large brown onions, thinly sliced) to the pan. Reduce heat to medium. Cook, stirring, for 10-15 minutes or until dark brown. Add cinnamon (2 cinnamon sticks), cardamom (3 cardamom pods, crushed), cumin (1 tsp cumin seeds), ground coriander (1 tsp ground coriander), garam masala (1 tsp garam masala) and turmeric (1⁄2 tsp ground turmeric). Stir for 1 minute or until aromatic. Stir in passata (500ml (2 cups) passata), stock (250ml (1 cup) Massel Stock Chicken Style) and fresh chilli (2 small fresh red chillies, halved, plus extra, thinly sliced, to serve). Season with salt (1 tsp table salt). Bring to the boil. Transfer to the slow cooker. Cover and cook on High for 3 hours or until chicken is tender and cooked through.
Step 5Sprinkle the curry with fresh coriander (Fresh coriander sprigs to serve) and extra fresh chilli (1⁄2 tsp ground chilli). Serve with rice (Steamed basmati rice to serve) and yoghurt (Natural yoghurt, to serve (optional)), if using.
Bhuna curries are all about frying the onion, spices and tomato, and not adding too much stock, to give the meat amazing flavour.
Nutrition per Serving