Indian spiced chicken drumsticks tray bake


  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 teaspoon finely chopped ginger
  • 12 chicken drumsticks
  • 1 tablespoon peanut oil
  • 150g (1/2 cup) Korma curry paste
  • 400g can finely chopped or diced tomatoes
  • 210g (1 cup) split red lentils, rinsed
  • 500ml (2 cups) Massel chicken style liquid stock
  • Crème fraîche, to serve
  • Baby fresh coriander, to serve


    • Step 1
      Preheat oven to 220C/200C fan forced. Sprinkle the onion, garlic and ginger over the base of a large baking dish. Nestle the chicken in the onion mixture. Spread the curry paste over the chicken. Drizzle with oil. Season.
    • Step 2
      Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with crème fraîche and coriander.