by Rose-Marie Jarry
INDIAN CHICKEN DRUM STICKS AND BLUE POTATO (2 servings)
2 blue potatoes with the skin on
1 red or yellow bell pepper
1 cup of cauliflower
6 skinless chicken drum sticks
3 garlic cloves
10-15 fresh basil leaves
½ tea spoon of sea salt
1 tea spoon of grama masala
1 tea spoon of paprika
1 tea spoon of curry
¼ cup of coconut milk
2 table spoons of coconut cream
1 table spoon of honey
Marinate the chicken drums stick for a couple of hours or longer. The longer the better but really no longer than 24 hours.
Preheat oven to 400 degrees. Place the chicken in a pan, add the sliced bell peppers and cauliflower. Also poke a few holes in the potatoes and cook for 45 minutes with the chicken and veggies.
When the chicken is all cooked, it’ll be ready to serve.
Serving display on the picture.
724 calories per serving