In collaboration with
Héloïse Leclerc, Foodista en mission

2-4 Portions
15 min Prepping
20 min Cooking
Recipe Medium



  • 1 tbsp. (15 ml) butter (optional)
  • 1 tbsp. (15 ml) fresh ginger
  • 1 tsp. (5 ml) sugar
  • Salt and white or black pepper to taste
  • Yellow curry powder, to taste


  • 3 cups (750 ml) milk
  • 1 cup (250 ml) onions, minced
  • 4-5 medium carrots, peeled and sliced into 1 cm rounds
  • ½ cup (125 ml) golden raisins
  • 1 to 2 tsp. (5 to 10 ml) yellow curry powder, to taste
  • Salt and pepper to taste
  • 1 tbsp. (15 ml) butter (optional)


  • Flowers and microgreens (optional)


Click the steps to erase them.

  1. In a saucepan, combine all sauce ingredients except the butter, bring to a boil, then continue cooking over medium heat for about 15 minutes or until the carrots are tender.
  2. Meanwhile, place the rack at the top of the oven and preheat oven to broil.
  3. For dish presentation like in the picture, trim the drumsticks by cutting the skins and tendons around the bone, between the flesh and the joint. Tear away the skin and cartilage at the tip to bare the bone and push the drumstick meat into a compact shape. Refrigerate.
  4. In a blender, combine the clarified melted butter, fresh ginger, sugar, salt and pepper.
  5. Arrange the drumsticks on a baking sheet lined with foil, then brush them with the ginger clarified butter.
  6. Bake for 4 minutes, turn, brush again, then bake for 4 more minutes. Then, turn off broil and set the oven to 400°F (204°C). Bake for 10 to 12 minutes, until the chicken is cooked through.
  7. Put all the carrot and curry sauce ingredients in a blender and blend until smooth. Add the butter and adjust seasoning (salt, pepper, curry and sugar) as needed.
  8. To serve, you just need to drizzle some sauce onto the plate then stand the drumsticks vertically and garnish with flowers or microgreens. This presentation is guaranteed to wow your guests!