Ingredients

· 400 g coconut cream

· 1-2 tablespoons Thai green curry paste

· 1 lime, zested and juiced

· 3 tablespoons honey

· 6 chicken drumsticks

Method

Mix the coconut cream, curry paste, lime zest and juice and one tablespoon honey in a bowl, then spoon a quarter of the marinade into another bowl and set aside. Add chicken to a bowl and leave to marinate for at least two hours. Heat the oven to 200°C and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 minutes, turning the chicken over halfway through. Mix the remaining honey into the reserved bowl of marinade. Brush half of this over the chicken, return to the oven for 10 minutes. Turn the chicken over and brush with the rest of the marinade and bake for another 10 minutes. Serve warm.