• 8 chicken drumsticks, slashed with a knife
  • 2 tablespoons corn flour
  • 2 dessertspoons fine polenta (corn meal)
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • Seasoning of Herbamare, sea salt, pepper
  • 1 dessertspoon toasted sesame seeds
  • 2 tablespoon natural yoghurt
  • 1 clove garlic, minced and mixed with yoghurt



  1. Preheat oven to 200 C. Sieve all dry ingredients together and place in a plastic bag.  Put chicken drumsticks into bag and shake to lightly coat with flour mixture. Remove chicken.
  2. Massage yoghurt over chicken, shake off excess yoghurt and toss in flour mixture again. Place on a tray and bake in oven for about 30 minutes.
  3. Cut chicken into strips. Set aside
  4. Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend either in a Magimix (best) or with a hand blender until a sauce is formed.
  5. Heat sauce in a saucepan and in the meantime lightly ‘seal’ the chicken in a wok or pan using just a little oil. Transfer chicken to sauce and simmer for about 10 minutes or until chicken is cooked.
  6. Add lemon and coriander. Taste and season as required.
  7. Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.