Curried chicken drumsticks with tropical slaw - UltraCore FREE Recipes
Simple drumsticks that are to die for peeps!! This really is yummy!!
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150g Greek yoghurt
50g creamed coconut (use the fat part from a tin of coconut milk)
25g curry powder
juice of 1 lemon
15g toasted ﬂaked almonds
10 chicken drumsticks, skin on
30ml cold water
for the slaw:
200g Savoy cabbage, ﬁnely shredded
70g fresh mango, ﬁnely sliced
70g ripe avocado
40g creamed coconut (use the fat part from a tin of coconut milk)
juice of 1/2 a lemon
3 spring onions, ﬁnely sliced
a pinch of salt and pepper
15g chopped walnuts
Makes 10 drumsticks
Per drumstick (skin removed): 139 calories 7g fat 3g carbs 16g protein
Makes 8 servings of slaw
Per serving: 122 calories 10g fat 6g carbs 2g protein
Place the yoghurt, coconut cream, curry powder and lemon juice in a bowl. Stir well to combine. Add the chicken and stir well to cover in the marinade. Refrigerate for 30 minutes or more.
Preheat oven to 190˚C/375F. Place the drumsticks on a foil lined ovenproof dish. Cook for 45 minutes. Mix all of the slaw ingredients in a large bowl, until thoroughly combined. Sprinkle the toasted almonds over the chicken. Serve. Store any leftover chicken and slaw in separate airtight containers and refrigerate for up to 2 days.