Recipe #66: Indian Spiced Chicken Drumsticks

Yes, I used chicken thighs instead of drumsticks. I just like them better. She says in the book that both can be used so I did. I also used skinless to make it a little healthier.

I let the thighs sit in that awesome marinade of lemon, garlic, ginger, curry and other good stuff for like 5 hours so that the flavour would really sink in (which it did!). When I cooked them, the extra marinade got a little caramelized around the edges of the chicken but it added a little more flavour, so it was fine with me. They turned out quite yummy.

And when I ate the chicken with the raita (yogurt sauce), it was the perfect combination. The sauce was cooling and refreshing and just a great dip. If you’ve never had raita before, it’s basically an indian version of greek tzatziki (which I also love). For the dip, I used coconut yogurt instead of traditional greek yogurt but the flavour was pretty much the same.

Final thoughts: delicious chicken with a delicious sauce, nice curry flavour


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