GARAM MASALA DRUMSTICKS WITH ALOO GOBI
Ingredients:
1/2 cup dried breadcrumbs (or cornflakes like I used)
4 tsp garam masala
1/4 tsp each ground coriander, garlic powder and onion powder
Pinch each cayenne pepper and salt
4 skinless, chicken drumsticks
1 cup medium shredded unsweetened coconut
1 egg, beaten
ALOO GOBI
1 1/4 tsp ground cumin
3/4 tsp each ground coriander, curry powder and turmeric
1/2 tsp garlic powder
1/4 tsp salt
Pinch cayenne pepper
2 tbsp oil (coconut or olive)
2 cups cauliflower florets
340g mini yellow-fleshed potatoes, scrubbed and halved
CURRY YOGURT SAUCE
1/2 cup Balkan-style plain yogurt (or goat yogurt like I used)
2 tsp lemon juice
1/2 tsp liquid honey
- GARAM MASALA DRUMSTICKS: In a resealable freezer bag, combine bread crumbs, garam masala, coriander, garlic powder, onion powder, cayenne pepper, salt and coconut.
- Dip chicken into beaten egg and add chicken drumsticks to the bag and shake to coat each drumstick thoroughly. Remove to a plate.
- ALOO GOBI: In a small bowl, stir together cumin, coriander, curry powder, turmeric, garlic powder, salt and cayenne pepper. Remove 1 tsp and set aside. Stir oil into remaining spice mixture.
- Place cauliflower and potatoes in separate bowl and divide the oil mixture evenly between the two. Toss each to coat the vegetables thoroughly.
- Arrange chicken drumsticks and potatoes on a foil-lined baking sheet; bake at 400F for 20 minutes. Turn chicken and stir potatoes. Add cauliflower to baking sheet; bake until juices run clear when chicken is pierced and cauliflower is beginning to brown (approx. 20 minutes).
- CURRY YOGURT SAUCE: In a small bowl, stir together yogurt, reserved spice mixture, lemon juice and honey. Serve with the chicken and vegetables
- ENJOY!