If I’m honest, I’m not sure how authentically “country Indian” this curry is. I imagine that outside of major Indian cities, many curries would be made with all parts of the chicken, rather than neatly butchered chicken breasts. It would also contain a great deal more chilli than this very-little-chilli version.
We use chicken marylands, which lends a country element, I think. The maryland, of course, includes the drumstick. This has an added bonus: younger diners (at least round here) love to eat them because they can pick “the stick” up in their hands. It’s a round-the-table winner.
This dinner comes to you ready for heating in the oven. Cover with foil and heat in a moderate oven for around 55 minutes.
Gluten free. Suitable for a low-sodium version.
Ingredients: Chicken marylands, tinned tomatoes, coconut milk, vegetable stock (housemade), onion, garlic, ginger, olive oil, fresh coriander, cumin, dried coriander, fenugreek seeds, turmeric, curry powder, ground fennel, curry leaves, salt.
Low sodium version does not contain salt or vegetable stock
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