- 8 large, skinless chicken drumsticks
- 150g fat free natural yogurt
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 5 tbsp finely chopped coriander
- 5 tbsp finely chopped mint
- Finely grated zest and juice of 1 lime
- Salt and freshly ground black pepper
- With a sharp knife, make a few cuts in the flesh of each drumstick.
- Place the remaining ingredients in a food processor and blend until fairly smooth. Transfer to a wide ceramic bowl and season to taste.
- Add the drumsticks to the marinade, rubbing the mixture well into the meat.
- If you have time, cover and chill for 1-2 hours or overnight if time permits.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 minutes, turning occasionally, until cooked through. Serve warm or cold.
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