+A tasty combination of Ingham chicken and an Indian classic.For more delicious chicken recipes, visit inghams.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsServes:3 - 4By:InghamsIngredients8 Ingham chicken drumsticks, skin removed 1 large lemon, juiced 1 tsp salt ½ cup butter chicken curry paste ½ cup cream 1 brown onion, roughly chopped 2 garlic cloves, roughly chopped 3 cm piece of ginger, peeled, chopped 1 small red chilli, seeds removed 3 Lebanese cucumbers ½ cup coriander leavesInstructionsUsing a sharp knife make two deep cuts into each chicken drumstick. Combine 2 tablespoons lemon juice and salt. Rub lemon mixture into cuts in chicken. Place chicken drumsticks into a shallow ceramic dish in a single layer. Place curry paste, cream, onion, garlic, ginger and chilli into a food processor. Process until a smooth paste forms. Pour mixture over chicken. Turn drumsticks to coat well. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Preheat oven to 200°C. Line a baking tray with baking paper. Place a cooling rack over tray. Place drumsticks onto rack and bake for 40 to 45 minutes or until cooked through. Serve with cucumber salad. To make cucumber salad: using a vegetable peeler, thinly peel down the length of the cucumber forming ribbons. Place into a bowl. Add coriander leaves and remaining lemon juice. Season with salt and pepper.