- 1:00 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.
Ingredients
- 1/4 cup tandoori paste
- 3 teaspoons lemon juice
- 1/2 cup plain yoghurt
- 8 large (1.3kg) chicken drumsticks
- 1 garlic clove, crushed
- 1/4 teaspoon ground cumin
- 1/2 small Lebanese cucumber, chopped
- 1 cup firmly packed baby spinach
- Steamed Basmati rice, to serve
Method
- Step 1Combine tandoori paste, 2 teaspoons lemon juice and 2 tablespoons yoghurt in a large bowl. Add drumsticks. Toss to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
- Step 2Combine garlic, cumin, cucumber, remaining lemon juice and remaining yoghurt in a bowl. Cover. Refrigerate.
- Step 3Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Heat a greased barbecue plate or chargrill on medium-high heat. Cook drumsticks for 5 minutes each side or until browned. Transfer to prepared tray. Bake, covered, for 20 to 30 minutes or until cooked through.
- Step 4Spoon rice into bowls. Top with drumsticks. Add spinach to baking tray. Toss to coat in juices. Top drumsticks with spinach mixture and remaining tray juices. Serve with yoghurt mixture.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1769 kj
Energy
26g
Fat Total
8g
Saturated Fat
2g
Fibre
40g
Protein
184mg
Cholesterol
779.77mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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