Great way to feed a crowd. Experiment with flavours. Start this recipe the day before or in the morning to allow time for marinating. Can be served as a starter or as a main with rice and my Goan cabbage salad
8 small Chicken drumsticks
100 ml lemon juice
3 tbsp salt
vegetable oil for frying
Spice mix
4 cloves garlic, finely chopped
1 fresh red chilli, finely chopped
20 curry leaves, chopped small
4 cm ginger, grated
1 tbsp kashmiri chilli powder
2 tsp garam masala
2 tsp turmeric
2 tbsp plain flour
1 tbsp cornflour
Coriander Chutney
75 g fresh coriander
2 green chilli, sliced
2 cloves garlic, peeled and roughly chopped
1/2 tsp salt
1 tbsp lemon juice
With clean hands, take each drumstick and use a sharp knife to make a cut around the bone, near the knuckle. Slide the meat as far as you can down to the opposite end, and then peel the leftover skin and fat over the knuckle and discard. You should have meat on one end, visible bone on the other.
Put the drumsticks standing up in a baking dish. Pour over the lemon juice and sprinkle with the salt. Cover and leave to macerate for at least 2 hours or overnight.
Combine all the spice mix ingredients in a large bowl. Remove the chicken from the lemon juice and rub the spice mix over the meat on all the lollipops. Return to the fridge and marinate for 2 hours.
Make the Corainder Chutney
Roughly chop leaves and tender stalks of the coriander. Add chillis salt, cumin, garlic to the bottom of a blender. top with coriander leaves and stalks, pour over lemon juice and 4 tbsp of cold water. Pulse until you have a smooth paste, scraping down the sides as you go. Taste and add more salt, lemon juice or chilli to taste. Place in an airtight container and store in the fridge for up to 4 days
Cooking the chicken
Preheat the oven to 180C fan. Heat vegetable oil in a large deep frying pan. Fry the lollipops browning them on all sides (you may need to do this in batches). Place them on a baking tray and when all are browned and crisp and bake for 20 minutes.
Serve with the coriander chutney
Ideal with:
Spiced Chicken Lollipops
Ingredients
- 8 small chicken drumsticks
- 100 ml lemon juice
- 3 tbsp salt
- 4 tbsp vegetable oil
Spice Mix
- 4 cloves garlic finely chopped
- 1 red chilli finely chopped
- 20 curry leaves chopped small
- 4 cm ginger grated
- 1 tbsp kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tbsp plain flour
- 1 tbsp cornflour
Coriander Chutney
- 2 green chilli roughly chopped
- 2 cloves garlic roughly chopped
- 1/2 tsp salt
- 75 g coriander (leaves and stalks)
- 1 tbsp lemon juice
Instructions
- With clean hands, take each drumstick and use a sharp knife to make a cut around the bone, near the knuckle. Slide the meat as far as you can down to the opposite end, and then peel the leftover skin and fat over the knuckle and discard. You should have meat on one end, visible bone on the other.
- Put the drumsticks standing up in a baking dish. Pour over the lemon juice and sprinkle with the salt. Cover and leave to macerate for at least 2 hours or overnight.
- Combine all the spice mix ingredients in a large bowl. Remove the chicken from the lemon juice and rub the spice mix over the meat on all the lollipops. Return to the fridge and marinate for 2 hours.
Coriander Chutney
- Roughly chop leaves and tender stalks of the coriander. Add chillis salt, cumin, garlic to the bottom of a blender. top with coriander leaves and stalks, pour over lemon juice and 4 tbsp of cold water. Pulse until you have a smooth paste, scraping down the sides as you go. Taste and add more salt, lemon juice or chilli to taste. Place in an airtight container and store in the fridge for up to 4 days
Cooking the chicken
- Preheat the oven to 180C fan. Heat vegetable oil in a large deep frying pan. Fry the lollipops browning them on all sides (you may need to do this in batches).
- Place them on a baking tray and when all are browned and crisp and bake for 20 minutes.
- Serve with the coriander chutney
Video
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