Bought some chicken drumsticks yesterday with the intention to cook chicken curry. Unfortunately, this morning I realised that I have ran out of potatoes.
So, looks like I will need to change tonight’s dinner menu. Still wanting to cook something with curry powder, I have opted to roast the chicken drumsticks instead.
This is a very simple recipe. With just under an hour of preparation time, this is an amazing tasty and crisp roast chicken drumstick. Got a double thumbs up from the family and DD was practically licking her fingers savouring every single bit of it.
Here is how this dish was prepared.
Roasted Chicken Drumstick (my own version)
5 pieces of chicken drumstick ( One for each member of my family)
60gm butter (soften in room temperature)
2 cloves of garlic (finely chopped)
2 tsp of curry powder
1 tsp of chilli flakes
a handful of dried rosemary
Mix till a paste is formed and add in the dried rosemary.
Bake them into a preheated oven of 200 deg C for 45 mins.
Once golden brown, remove it from the oven and let it stand in the roasting pan for a few minutes before plating them.
The butter made the skin incredibly crispy.
The drumsticks were really flavorful and the chilli flakes gave some heat to this dish.
This is definitely a good change from the normal curry chicken dish. Great to be taken as a main course with some salad or with a plate of hot steamy rice.
Based on the response from the family, I see myself cooking this again in the very near future.