Spicy Chicken Drumsticks
Spicy Chicken Drumsticks - 4
Lemon Juice - 2 tablespoon
Salt to taste
Red chili paste - 2 teaspoon (or more if you like it hot)
Ginger paste - 1 teaspoon
Garlic paste - 2 teaspoons
Ground cumin - 1 teaspoon
Ground corriander - 1 teaspoon
Curry leaves chopped fine - A few
Oil for brushing
Make a few incisions onto the drumsticks with a sharp knife to allow the marinade to penetrate into them.
Place them in a bowl and apply the lemon juice, salt, ginger, garlic and red chili pastes, the ground spices and the curry leaves onto the chicken pieces and allow to marinate covered for around 2 hours in the refrigerator.
Once marinated brush the drumsticks with oil.
Next place it on an oiled grill rack and grill covered for around 45 minutes turning it 3 to 4 times or till done. Alternately roast it on a rack or a roasting pan in a pre-heated oven at 200°C or 400°F for 25 to 30 minutes or till done.
You'll know that the chicken in ready when you poke a fork or knife into the chicken and the juices run clear and not red or pink.
Serve hot with the salsa.
Tip: The chicken tastes better the longer you marinate it. Overnight marination would bring out the best taste.
Ripe and firm Mango, peeled, pitted and chopped - 1 cup
Cucumber peeled and chopped - 1/2 cup
Green Bell Peppers chopped - 1/2 cup
Onion peeled and chopped - 1/2 cup
Red chili paste - 1 teaspoon (or more if you like it hotter)
Coriander / Cilantro chopped - 1/4 cup
Lime juice - 1 tablespoon
Salt to taste
Toss in all the ingredients into a bowl and mix.
Serve with the spicy chicken drumsticks.