Foodful Friday: Spicy Tomatoes Chicken Drumsticks and Potatoes
Chicken drumsticks are pretty cheap and economical from ALDI. A 2kg package costs AUD$5.99, meaning that it costs less than AUD$3 a kg. However, thinking up new and interesting ways to cook drumsticks can be a challenge. After a while, even Hainanese Chicken Rice gets a bit boring. (Just a teeny tiny bit, mind, because we still do love it so much and it is easy to prepare.)
So, in an age where thousands of recipes are at one’s fingertips — with comments and reviews and suggestions — I hit upon a recipe for baked chicken drumsticks with potatoes with Indian flavours. We do so love Indian spices here at the Yewnique homestead.
I got the following recipe from this website.
As with any recipe I come across, I sometimes tweak it because I don’t have the exact ingredients or I am trying to cut corners or whatever.
So without further ado, here is my attempt.
- 2 kg chicken drumsticks
- 3 to 4 potatoes cut to roast-size
- 1 tsp. salt
- 2 tsp. turmeric
- 1 tbsp. corn flour
- 3 tsps. ground coriander
- 2 tsp. ground cumin
- 3 tsp. garam masala
- 1 tsp. salt
- 1 tbsp. cooking oil
Set oven to 175C (fan-forced).
Rub salt, turmeric, and corn flour over chicken drumsticks. Do the same with potatoes.Set aside.
Combine Part B together in a bowl to form a paste.
Deep fry chicken drumsticks (in batches) until a nicely golden on the outside. This will take only a few minutes. Do not fry until fully cooked.
Do the same with the potatoes.
Arrange chicken drumsticks and potatoes in baking dish.
Rub paste all over drumsticks and potatoes.
Cover with foil and bake in oven for about an hour. Remove from oven and let it rest (covered) for about five minutes.
Serve with rice and salad.
I thought the chicken was a bit dry. I was hoping for a bit more gravy. The site where I got the idea from does not call for frying up the chicken and potatoes first. Simply marinade, leave for a few hours (or overnight) and then bake.