Boneless Tikka Drumsticks
A quick and easy braai option, delicious served with grilled peaches. All the traditional favourite South African flavours feature in this dish - curry, peaches and chicken.
- Serves: 4
- Recipe Category: Poultry chicken, Traditional homegrown south african recipes
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Products in this recipe:
Chicken Spice, Tikka Curry Cook In Sauce, Cape Malay Curry Cook-In Sauce, Sun-dried Tomato Pesto
You Will Need:
Ina’s Tip
Start grilling the peaches halfway through braaing the chicken.
Method:
Season the chicken lightly with Chicken Spice on both sides.
Pour the Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce,Tomato Pesto and yoghurt into a medium size glass mixing bowl and stir to combine. Reserve 1 cup of the sauce for later.
Add the chicken to the remaining sauce and mix everything together. Cover with clingfilm, refrigerate for 6 hours or overnight.
Remove from the fridge before you light the fire. Braai over medium coals, turning and basting with leftover marinade.
Cook until well browned and just cooked through.
Toss with reserved sauce. Garnish with fresh coriander. Serve with grilled peach halves basted with a little left over sauce.
Boneless Tikka Drumsticks
A quick and easy braai option, delicious served with grilled peaches. All the traditional favourite South African flavours feature in this dish - curry, peaches and chicken.
- Serves: 4
- Recipe Category: Poultry chicken, traditional homegrown south african recipes
-
Products in this recipe:
Chicken Spice, Tikka Curry Cook In Sauce, Cape Malay Curry Cook-In Sauce, Sun-dried Tomato Pesto
You Will Need:
Method:
Season the chicken lightly with Chicken Spice on both sides.
Pour the Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce,Tomato Pesto and yoghurt into a medium size glass mixing bowl and stir to combine. Reserve 1 cup of the sauce for later.
Add the chicken to the remaining sauce and mix everything together. Cover with clingfilm, refrigerate for 6 hours or overnight.
Remove from the fridge before you light the fire. Braai over medium coals, turning and basting with leftover marinade.
Cook until well browned and just cooked through.
Toss with reserved sauce. Garnish with fresh coriander. Serve with grilled peach halves basted with a little left over sauce.