Curry Chicken Drumsticks
Dive into rich, aromatic flavors with this Curry Chicken Drumsticks recipe—a perfect fusion of tender, juicy chicken and a luscious, spiced coconut curry sauce. Featuring a medley of warm spices like curry powder, cumin, and turmeric, combined with the creamy richness of coconut milk and vibrant tomato paste, this dish is a tantalizing treat for your taste buds. The drumsticks are browned to golden perfection before simmering in the flavorful curry for ultimate tenderness. Garnished with fresh cilantro and served alongside lime wedges, this recipe is irresistible when paired with fluffy steamed rice or warm naan bread. Ready in just under an hour, this comforting and crowd-pleasing recipe is ideal for family dinners or entertaining guests. Keywords: curry chicken drumsticks, spiced coconut curry, easy chicken curry recipe, savory chicken drumsticks, Indian-inspired curry.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 0.5 teaspoon cayenne pepper
- 1 can (400 ml) coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bunch, chopped fresh cilantro
- 1 for serving lime wedges
Instructions
Start by patting the chicken drumsticks dry with paper towels. This will help them brown better.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the drumsticks to the pot in a single layer, skin-side down. Cook for about 5 minutes on each side until they are golden brown.
Remove the browned drumsticks from the pot and set aside on a plate.
In the same pot, reduce the heat to medium and add more oil if necessary. Sauté the chopped onion until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
Add the curry powder, cumin, turmeric, coriander powder, and cayenne pepper to the onion mixture. Stir well, allowing the spices to toast for about 2 minutes.
Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine and bring the mixture to a gentle simmer.
Return the drumsticks to the pot, ensuring they are submerged in the curry sauce.
Season the curry with salt and black pepper to taste.
Cover the pot and let the drumsticks simmer in the sauce for about 30-35 minutes, or until the chicken is cooked through and tender.
Stir occasionally to prevent sticking and ensure the drumsticks are evenly cooked. Adjust seasoning as needed.
Once cooked, remove from heat and let the curry sit for a few minutes.
Garnish with fresh chopped cilantro before serving.
Serve hot with lime wedges on the side for an added citrusy kick. Enjoy with steamed rice or naan bread.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 9720 mg | 423% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 42.6 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
