Chicken Drumsticks With Coconut Lime Korma

Time to add a tasty new addition to your weeknight repertoire? These chicken drumsticks in a coconut korma are just the thing
By Alejandro Franco
Photography & styling Bonnie Coumbe
Chicken Drumsticks With Coconut Lime Korma

Chicken Drumsticks With Coconut Lime Korma

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  • 8 8 chicken drumsticks

  • 500 g 500 green beans

  • ½ bunch ½ coriander

  • 450 g 450 jar Harris Farm Market Korma Curry Sauce

  • 1 1 lime, halved

  • ¼ cup ¼ shredded coconut

  • 1 bunch 1 broccolini

  • From your pantry
  • Salt and pepper, to season

  • Olive oil


  • Preheat oven to 220°C fan-forced.
  • Pat dry chicken and season. Heat large, wide, deep oven-proof frying pan over high heat. Drizzle in a little olive oil and sear chicken for 6 minutes, turning occasionally, until golden. Transfer to the oven and bake for 20-25 minutes or until cooked through.
  • Meanwhile, trim tops from green beans. Wash, pick and finely chop coriander, reserving a few sprigs for garnishing. Set aside.
  • Remove chicken from oven, place on the stove top and leave a tea towel over the handle to remind you it’s hot! Reduce heat to 180°C. Bring a pot of salted water to the boil.
  • Pour curry sauce over chicken, then rinse jar with ¼ cup of water and add to pan. Squeeze in the juice of ½ lime and chopped coriander, stir, cover with a lid, and cook for 10 minutes.
  • Meanwhile, spread coconut on to an oven tray and cook for 2-3 minutes until golden. Set aside. Cook beans and broccolini in boiling water for 3-4 minutes, then drain.
  • Serve chicken drumsticks garnished with fresh coriander sprigs and toasted coconut, with beans and broccolini on the side. Slice remaining lime half into wedges to squeeze over the chicken as desired.

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Market tips...

For mates & dates

Serve chicken with steamed black rice and crunchy pappadums to dip into the curry sauce.

Cook’s tip

Make 1 or 2 long cuts into the thickest part of each drumstick for a faster cooking time.

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