1.To make marinade, blend ginger, garlic, salt, juice and water until a paste forms. In a large shallow dish, coat the chicken pieces with the marinade. Cover, refrigerate at least 3 hours or overnight.
2.Blend tomato, coriander, chilli, tomato paste and water until smooth.
3.Heat oil in a large non-stick frying pan over medium heat; cook chicken (undrained) for about 10 minutes or until browned all over. Drain excess oil from the pan. Add the tomato mixture and simmer, covered, for 10 minutes or until drumsticks are cooked through. Season to taste with salt and pepper. Remove from heat; gradually stir in yoghurt. If sauce is too thick, add a little water.
4.Serve chicken with yoghurt mixture, extra coriander and chilli.
You will need about 1 large bunch of coriander for this recipe.Note