1kg chicken drumsticks
4 spring onions, finely chopped

for the marinade:

20ml avocado oil
1 tsp curry powder
½ tsp ground turmeric
1 tsp ground black pepper
2 garlic cloves, minced 

for the dip:

100ml plain yoghurt (use dairy free if preferred)
½ tsp sea salt
½ tsp tabasco or sriracha sauce
1 tbsp chopped coriander

to garnish:

a sprinkle of fresh coriander, chopped

Mix the dip ingredients in a bowl.

Mix the marinade ingredients in a bowl.

Place the chicken in a large bowl. Add the spring onions and marinade and stir well. 

Cover and refrigerate for 30 minutes.

Preheat oven to 180˚C/350˚F. Place the chicken in a large baking dish. 

Bake for 25 minutes, or until golden. 

Garnish with coriander and serve with the dip. 

Store any leftover chicken and dip in separate airtight containers and refrigerate for up to 3 days.