This morning, despite the rains, I had a few urgent errands to run. So after a cuppa tea, visited the supermarket near my place,truly grateful to the new supermarket that opens real early within my radius. I mean 7 am is a superb time for an early riser like moi! Thank you very much! Got myself some chicken drumsticks.
Cleaned them and made the usual gashes on them and rubbed some cornflour mixed with a tbsp of flour, five spice powder and pepper powder and set them aside. In a flat bowl, added a tbsp each of fish sauce, lemon juice, tomato sauce, a tsp. of soy sauce and placed the drumsticks in them for a while.Do taste and then only add salt as the fish sauce does have a salty taste. Keep them marinated in this liquid for an hour or more.
My Chatti (the same vessel used and talked about in the previous recipe is again out to shine) Place the vessel over the stove and in "no oil" added the chicken drumsticks along with all that marinade into the vessel and allowed them to cook with a lid over it. The corn flour helps to thicken the curry! As it cooks through, I did taste and it needed something acidic and a bit of sweet.Sheesh! my taste buds were playing havoc on my senses, so added half a cheek of freshly squeezed lemon and a tad bit of honey to caramelize the chicken.
Do add water if required. I did and with the lid on, the drumsticks cook in their own juices and the sauces and the dish is done. Add a light sprinkle of Cayenne pepper, stir through and garnish with finely diced spring onions to add a hint of green to your dish.
Perfect for the weather, rain or shine as long as my son gets his fair amount of non-veg, he's as happy as a bumble bee. Enjoy! I had used five medium sized chicken drumsticks in the dish and if one is missing...you guessed right! Burp!!! Tangy indeed! This almost tasted like a soup. I could just dump some noodles or rice into the vessel itself to complete it but I didn't!
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