Siamese Chicken Drumettes Recipe #347638
This recipe originally came from Better Homes and Gardens. Our DIL Leah made it for our dinner last night-this is her recipe with modifications. BH&G say it is great for a picnic, or can be served as a delicious starter. We ate it as a main with a salad. I'm tempted to serve rice or noodles with them with the remaining sauce spooned over them too rather than waste it as BH&G suggest. Drumettes are the wings with the tips removed, so they're like mini drumsticks.
by JustJanS
40 min | 10 min prep
SERVES 4
- 400 ml light coconut cream
- 1/4 cup soy sauce
- 3 limes, juice of
- 1 tablespoon red curry paste (or more to taste)
- 1 kg chicken drummettes
- 1 cup bean sprouts
- 1/2 cup cashews, toasted and chopped
- 1 cup coriander leaves, picked, loosely packed, chopped roughly if large
- Preheat oven to 200°C.
- Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
- Add the chicken and toss to coat well with the sauce.
- Bake for 30 minutes.
- Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter with shoots, cashews and herbs.
- Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.
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5 stars