Ingredients
- 1.2 kg chicken drumsticks (8 drumsticks)
- 1 tablespoon sesame oil
- 2 tablespoon's light soy sauce
- 4 limes (juice of)
- 1 tablespoon oil (vegetable oil)
- 1 white onion, finely diced
- 1 piece ginger (approx. 7cm, cut into fine batons)
- 8 cloves garlic, minced
- 1 tablespoon mild curry powder
- 500 ml chicken stock
- 400 ml coconut cream
- Sea salt flakes
- Freshly-milled black pepper
- 3 tablespoon's peanut butter
- To Garnish: Optional
- Chopped peanuts
- Sliced green shallots
- Coriander leaves
- Rice (and serve with)
How to Make
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Step 1: Combine the drumsticks in a large bowl with the sesame oil, soy and lime juice, mix well, cover and refrigerate for at least 30 minutes, or up to 2 hours.
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Step 2: Remove the drumsticks from the marinade (reserving the liquid), then fry drumsticks in vegetable oil until browned, set drumsticks aside. Add to same pan - the onion, ginger, garlic and curry powder, cook for 3- 5 minutes, until aromatic.
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Step 3: Set slow cooker to low heat and when ready place the drumsticks with the reserved marinade, stock and coconut cream to the slow cooker and cook gently on low for 6 hours.
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Step 4: Season with the salt and pepper, then stir in the peanut butter. Mix through the peanut butter and serve with peanuts, coriander, shallots and rice.
We hope you enjoy this recipe!
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