SERVES 4                PREP 15 MINS               COOK 55 MINS

SPICE PASTE

• 1 lemongrass

• 2 big red chillies

• 30g ginger

• 6 bird eye chillies, adjust heat to your liking

• 1 large red onion

• 12 cloves garlic

• 8 dried chillies

INGREDIENTS

• 1 tbsp turmeric powder

• 3 tomatoes, diced

• 9 pieces of chicken drumsticks

• 400g tomato puree

• 1/2 cup tomato ketchup

• 3 tbsp tomato paste

• 1 stick cinnamon

• 3-star anise

• 6 cardamom seeds

• 1 tsp fennel powder

• 1 tsp coriander powder

• 1 brown onion, sliced

• Water (just enough to cover chicken)

• Salt to season

• Sugar (adjust to taste)

• Vegetable oil to cook

• Fresh coriander leaves, garnish

• Kaffir Lime fruit, garnish

METHOD

1. Preheat oven to 180 degrees C.
2. Add 3 tablespoons of vegetable oil to a roasting pan.
3. Place drumsticks to the pan. Using a knife, poke the chicken and season with salt and turmeric powder. Toss the chicken and bake in oven for 20 mins at 180 degrees.
4. Using a food processor, add lemongrass, bird eye chillies, big red chillies, ginger, red onion,  garlic and dried chillies. Blitz into a fine paste and set aside.
5. Dice 3 tomatoes and set aside.
6. Heat 3 tbsp oil in a frying pan, add blended spice paste and stir fry until fragrant. Add sliced brown onion and diced tomatoes and mix well. 
7. Add cinnamon stick, star anise, cardamom seeds,  fennel powder and coriander powder.  Remove chicken from oven and add to spice paste.
8. Add tomato puree, tomato ketchup, tomato paste and water (enough to just cover chicken). Season with salt and sugar (adjust to preference).
9. Mix well, bring it to boil and cover Let it simmer for an 40 mins, stirring occasionally.
10.  Serve with steam jasmine rice and garnish with fresh coriander leaves and a squeeze of kaffir lime fruits