Drumsticks in Coconut and Rosemary Sauce

Ingredients: 2 tablespoons vegetable oil, 1 kg skinned chicken drumsticks, 1 small onion or 100 g, finely chopped, ½ tablespoon plain flour, 2 tablespoons lemon juice, ½ tablespoon fresh rosemary, finely chopped, 3 cups water or 750 ml, 2 cubes Maggi Chicken Less Salt Bouillon, 2 small carrots or 200 g, cut into thick slices, 3 tablespoons Maggi Coconut Milk Powder, dissolved in 3 tablespoons water, Preparation: Heat oil in a large saucepan, add drumsticks and brown lightly on all sides. Remove and set aside. Add onion and rosemary and sauté for 4 minutes. Add flour, lemon juice, water and Maggi Chicken Less Salt Bouillon cubes and bring to boil. Return drumsticks to saucepan and add carrots. Cover and simmer for 30-40 minutes or until chicken is cooked. Stir in the dissolved Maggi Coconut Milk powder and simmer for 3 minutes. Serve with crispy bread or cooked potato.