Tikka Masala Drumsticks with pilaf rice cucumber and roti
- Chicken Tikka Masala Drumsticks
14 chicken drumsticks
1/4 cup natural yoghurt
1/4 cup tikka masala paste
2 tsp olive oil
1 1/2 cups Basmati rice
1/2 brown onion , chopped finely
2 1/4 cup liquid chicken stock
2 Tbsp currants, I used raisins
2 Tbsp almond kernels
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped
- Chicken Drumsticks
- Combine yoghurt and 2 tablespoons of the paste in a bowl. Add the drumsticks and coat in marinade.
- Pilaf Rice
- Heat oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring , for 1 minute or until aromatic. Stir in the rice and onion. Increase heat to medium. Add the stock and bring to a boil. Cover with a lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered for 6 minutes to stand. Use a fork to separate grains.
- Stir in the currants, almonds and half of the coriander. Combine cucumber and remaining coriander in a bowl.