Low Sodium Curry Chicken Drumsticks
Elevate your weeknight dinner game with these flavorful Low Sodium Curry Chicken Drumsticks! This heart-healthy recipe combines tender, oven-baked chicken drumsticks with a fragrant, creamy curry sauce made from unsweetened coconut milk and aromatic spices like cumin, coriander, and turmeric. Fresh garlic, ginger, and green bell pepper add vibrant, wholesome layers of flavor without overwhelming your taste buds. With a modest prep time of just 15 minutes and a bake time that keeps your hands free, this dish is as easy to make as it is delicious. Drizzle fresh lime juice over the top and garnish with cilantro for a zesty finish. Perfect served with rice, quinoa, or roasted vegetables, these drumsticks are proof that low sodium doesn't mean low flavor. Ideal for anyone seeking a healthy, satisfying meal that doesn't skimp on spice and zest!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 400 ml unsweetened coconut milk
- 120 ml low sodium chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 4 cloves garlic clove
- 1 inch piece fresh ginger
- 1 medium onion
- 1 medium green bell pepper
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro
- 0.5 teaspoon black pepper
- 1 medium lime
Instructions
Preheat the oven to 375°F (190°C).
Finely chop the onion, mince the garlic cloves, and grate the ginger. Dice the green bell pepper.
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and diced green bell pepper. Cook for an additional 2 minutes.
Add the curry powder, ground cumin, ground coriander, and turmeric powder to the vegetable mix. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and low sodium chicken broth. Stir to combine.
Place the chicken drumsticks into the skillet, making sure they are submerged in the sauce. Sprinkle with black pepper.
Transfer the covered skillet to the preheated oven and bake for 35 to 40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
Once cooked through, remove the skillet from the oven. Squeeze the juice of one lime over the chicken.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2746 mg | 58% | |
*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.
