1.5 kg chicken drumsticks scored
1 teaspoon ground turmeric
2 garlic cloves, chopped
1/2 cup (125 g) coconut yoghurt
1 teaspoon each of ground coriander, ground cumin, sweet paprika and garam masala
1 small red onion, grated
1 tablespoon lime juice
Coconut lime dressing
2 tablespoons desiccated coconut
Zest and juice of 2 limes
1 teaspoon coconut sugar
1 small green chilli, seeded and chopped
2 tablespoons finely chopped coriander
3 tablespoons avocado or coconut oil
2 tablespoons water
Place the chicken, turmeric, garlic, yoghurt, spices, onion and lime juice in a shallow bowl and mix well to coat the chicken. Cover and refrigerate for as long as time permits; overnight is ideal.
The next day, combine the coconut lime dressing ingredients in a bowl, add the water and mix well. Bring the chicken drumsticks to room temperature 30 minutes before cooking.
Preheat oven to 200°c. Line a baking tray with baking paper and place chicken on the tray. Cook the drumsticks, turning several times, for 40–50 minutes, until cooked through.
Serve the chicken topped with the coconut lime dressing.