Crunchy Pistachio-coated Drumsticks recipe by Delia Smith 8 chicken drumsticks, skin removed 2 cups pistachio, shelled 3 oz flour 1 tbsp curry powder 1 tbsp coriander leaves 1/2 tsp cayenne pepper ( you may use chillie powder, instead) 1 egg, beaten 3 tbsp milk salt and pepper
First of all, marinate drumsticks with 2 tbsp lemon juice and 1 tbsp corn oil for at least 8 hours, or preferably overnight.
To make the coating Mix flour, curry powder and seasoning together in a shallow dish. Toss the drumsticks in the flour mixture until well coated. Tap off the surplus flour, reserving the unused flour for later.
Pre-heat oven to 220 C. Place the nuts, coriander leaves, 1 1/2 tbsp of the reserved flour and cayenne pepper in a food processor and blend them finely. Transfer this to a plate.