Combine cream, curry paste, coriander and lemon juice in a large ceramic dish. Add drumettes. Stir until well coated with marinade. Cover. Refrigerate for at least 2 hours or overnight if time permits.
Preheat oven to 200°C Line a baking tray with baking paper.
Remove chicken from marinade. Place onto tray. Bake for 30 to 35 minutes or until golden and cooked through. Serve.