Super Spicy Chicken Drumsticks with rice and veggies

Ingredients

• 9 large chicken drumsticks
• Half a jar of Valcom Thai Red Curry paste
• 2 TSP ground black pepper
• 1 TSP salt
• 4 TBSP plain flour
• 2 1/2 TSP baking powder (the secret for super crispy chicken)
• 1 cup brown rice
• 1 cup chopped frozen vegetables
• Oil spray
• 1 TBSP olive oil
• 2 TSP Valcom Thai Red Curry paste (separate)

Method

1. Preheat the oven to 180°C fan-forced (200°C/390°F). Line a tray with foil then place a rack on the tray, the drumsticks become crispier underneath this way.
2. Mix the flour, salt, pepper and baking powder in a shallow bowl. In a separate bowl mix the curry paste (half jar) and the olive oil together. Then coat the drumsticks in the oil mixture. Stretch and pull the skin on each drumstick to cover as much of the meat as possible, getting the paste under the skin as well.
3. Coat each drumstick in the flour mix then shake the excess off well placing them on the rack as you go. Spray the legs generously with the oil spray.
4. Turn on rice cooker and cook rice for about 20 minutes then add the red curry paste and frozen vegetables. Continue cooking till done.
5. Bake drumsticks for 30 minutes, rotating the tray halfway through. Increase the oven to 200°C fan forced (220°C / 430°F) then continue baking for a further 15 minutes or until the skin is crispy. Serve with rice and veggies. Enjoy!

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED