Bengali Baked Chicken Drumsticks
with Garlic Rice & Mango Chutney
Calling all chicken lovers! We've incorporated a melody of classic Indian flavours through a fusion of spices, curry pastes and chutney to enrich chicken drumsticks that are baked to falling-off-the-bone perfection. With all of these inspiring elements, it's sure to be a fan favourite in no time.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 knob
ginger
1 packet
chicken drumsticks
1 packet
basmati rice
1 bag
baby spinach leaves
1 bag
baby broccoli
1 packet
mango chutney
1 packet
Bengal Curry Paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
SPICY! The Bengal curry paste is hot, use less if you are sensitive to heat.
• Preheat oven to 220°C/200°C fan-forced. Finely grate garlic and ginger. • Add chicken drumsticks to a lined baking dish and season with pepper. Add Bengal curry paste, Greek-style yoghurt, Mumbai spice blend, ginger, brown sugar, 1/2 the garlic, and a drizzle of olive. Toss to coat, then arrange in a single layer. • Bake chicken drumsticks for 20 minutes. Remove dish from oven, then turn chicken and spoon over any juices in the baking dish. Bake chicken until golden brown and cooked through, a further 20-25 minutes.
TIP: The yoghurt will char slightly in the oven, this adds to the flavour!
• When chicken has 20 minutes cook time remaining, heat a medium saucepan over a medium heat with the butter and a dash of olive oil. Cook remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water has absorbed, 10 minutes. • When rice is done, add baby spinach leaves to saucepan, stir to combine and cover to keep warm.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, trim baby broccoli and halve lengthways. • When chicken has 10 minutes cook time remaining, heat a large frying pan over a medium high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water until tender, 4-5 minutes.
• Divide spinach-garlic rice and baby broccoli between plates. Top with Bengali baked chicken drumsticks. Spoon over remaining sauce from baking dish. • Serve with a dollop of mango chutney.