Crispy Chicken Drumsticks with Cashew Turmeric Curry

Ingredients:

For the chicken: - 12 chicken drumsticks - 1 tablespoon olive oil - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon salt - 1/4 teaspoon black pepper For the curry sauce: - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 (15-ounce) can coconut milk - 1 cup chicken broth - 1/2 cup cashew butter - 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine the chicken drumsticks, olive oil, turmeric, cumin, coriander, salt, and pepper. Toss to coat. 3. Place the chicken drumsticks on a baking sheet and bake for 30-35 minutes, or until crispy and cooked through. 4. While the chicken is baking, make the curry sauce. 5. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until softened about 5 minutes. 6. Add the red and green bell peppers and cook until tender, about 5 minutes more. 7. Stir in the coconut milk, chicken broth, and cashew butter. Bring to a simmer and cook for 15 minutes, or until thickened. 8. Stir in the cilantro and season with salt and pepper to taste. 9. Serve the crispy chicken drumsticks with the cashew turmeric curry sauce.

Tips:

- For a spicier curry, add a pinch of cayenne pepper or red pepper flakes. - To make the curry ahead of time, simply reheat it before serving. - Serve with rice or naan bread for a complete meal.

Nutritional Information:

Per serving (2 drumsticks with 1/2 cup curry sauce): - Calories: 550 - Fat: 25g - Saturated Fat: 5g - Protein: 40g - Carbohydrates: 40g - Fiber: 5g - Sugar: 10g