Step 1

Preheat oven to 425°F (220°C). Heat chutney in a microwave-safe bowl on high for 40 seconds or until melted. Stir in mustard, honey, lemon juice and curry paste.

Step 2

Toss drumsticks with half of the sauce mixture, ¼ tsp (1 mL) salt and the pepper. Arrange drumsticks on a nonstick foil or parchment paper lined, rimmed baking sheet. Roast for 15 minutes. Baste with sauce. Roast, basting and turning often, for 10 to 15 additional minutes or until sauce is caramelized and chicken is cooked through.

Step 3

Meanwhile, combine rice with broth, turmeric and remaining ½ tsp (2 mL) salt in a small saucepan with a tight fitting lid. Bring to a boil over medium-high heat. Cover and reduce heat to low. Cook for 12 minutes. Uncover and stir in peas, carrot, green onions and butter. Cook, covered, for an additional 3 minutes. Remove from heat; let stand for 5 minutes. Fluff rice with a fork.

Step 4

Serve drumsticks with rice pilaf and sprinkle with extra green onions (if desired).