* '''cooking the Chicken'''
* 1.6 kg (3.5 lb) Chicken drumsticks
* 2 tablespoons Sunflower oil
* A grind of Black pepper
* 400ml can Coconut milk
* 4 large Green chillies de-seeded and finely chopped into rings
* '''the Marinade'''
* 1 teaspoon Turmeric powder
* 1 Scant tablespoon Cardamom pods in their shells (Brown and/or green)
* 1 tablespoon Crushed garlic
* 2 tablespoons of Ginger root, peeled and Grated (use any Juice too!)
* 2 Green indian chillies, deseeded and thinly sliced
* 1 teaspoon freshly Ground cumin seeds
* 1 teaspoon freshly Ground coriander seeds
* 80 ml plain Natural yogurt
* Zest and Juice of one Lime
* '''to serve'''
* Chopped Coriander leaves
* 20 ml Yogurt drizzled over the dish


===Method===
* Remove the skin from the Chicken drumsticks.
* Cut 3 or 4 deep slashes, right down to the bone of the Drumsticks so the Marinade can penetrate the flesh.
* Add the Chicken drumsticks to a large Lock and Lock box.
* Using a Pestle and mortar, crush the shells of the Cardamom pods to release the Seeds. Discard the shells.
* Crush the Cardamom seeds in the Pestle and mortar and add to the Chicken pieces.
* Add the remaining Marinade ingredients to the Lock and lock box, close the lid and shake violently for 30 seconds. That's the mixing done!
* Leave in a cool place overnight to Marinate, shaking now and then.
* Heat the Oil in a Wok or large pan and add a good grind of Black pepper
* Remove the Chicken and set the Marinade to one side.
* Gently Brown the Chicken all over.
* Add the Coconut milk and the reserve Marinade and ring to the Boil.
* Simmer for 35 minutes.

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