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Indonesian style chicken drumsticks with roast peanut and cucumber salad

Serves   4
Prep time: 15 mins
Cooking time: 40 mins

Budget-friendly and versatile, chicken drumsticks are always a great dinner option. Coated in an Indonesian-inspired marinade then baked in the oven, they’re golden, sticky and incredibly moreish.

  • Chicken
  • Dinner
Indonesian style chicken drumsticks with roast peanut and cucumber salad




  • ¼ cup kecap manis (Indonesian sweet soy sauce – alternatively use regular soy sauce with a pinch of Pams Sugar)
  • 2 tablespoons red curry paste
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 12 chicken drumsticks
  • 2 teaspoons toasted sesame seeds
  • Steamed rice, to serve

Roast peanut & cucumber salad:

  • ¼ cup apple cider vinegar
  • 2 tablespoons Pams Sugar
  • 1 garlic clove, sliced
  • 1 large red chilli, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • ½ cup roasted unsalted peanuts, roughly chopped


  1. Place the kecap manis, curry paste, lemon juice, lemon zest, garlic and turmeric in a small bowl and mix well to combine.
  2. Cut 2-3 slashes into the top of each drumstick. Place the drumsticks into a large zip-lock bag and add the marinade. Seal the bag and toss to coat the drumsticks in the marinade. Refrigerate for 30 minutes.
  3. Meanwhile, preheat the oven to 200°C (180°C fan forced). Remove the drumsticks from the zip-lock bag and place on a baking tray lined with baking paper. Bake for 35-40 minutes, turning occasionally, or until the chicken is golden and cooked through.
  4. Meanwhile, prepare the salad. Place the rice wine vinegar and sugar in a small bowl and stir until the sugar dissolves. Stir in the garlic and red chilli. Place the cucumber and peanuts in a salad bowl and drizzle with dressing.
  5. Sprinkle the chicken with the sesame seeds then serve with the salad and steamed rice.