Baked Indian Chicken

NGREDIENTS

• 3 garlic cloves, finely chopped
• 3 teaspoon finely chopped ginger
• 12 chicken drumsticks
• 1 tablespoon peanut oil
• 150g (1/2 cup) Korma curry paste
• 400g can finely chopped or diced tomatoes
• 210g (1 cup) split red lentils, rinsed
• 500ml (2 cups) chicken stock
• Sour cream and coriander to serve

METHOD

• Step 1
  Preheat oven to 220C/200C fan forced. Sprinkle the  garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
• Step 2
  Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.