- 140g Greek yogurt
- 2 tbsp mild curry powder (make sure it’s a gluten-free variety)
- 3 tbsp mango chutney (one without too many chunks)
- 2 tsp black sesame or nigella seeds
- 8 chicken drumsticks
Heat oven to 200C/180C fan/gas 6. Line a large baking tray with foil. In a large bowl, mix together the yogurt, curry powder, chutney and seeds, then season. Add the chicken and toss everything to coat. You can now leave it to marinate for up to 48 hrs, or you can cook it straight away.
Arrange the chicken on the baking tray (save any marinade in the bowl) and cook for 40 mins. Turn the chicken halfway through, brush with the remaining marinade and continue cooking. Leave to cool for at least 10 mins, or completely if you have time, then pack into a container. Chill until ready to transport in a cooler bag.