Sugar-Free Curry Chicken Drumsticks
Looking for a flavorful and healthy twist on classic curry? These Sugar-Free Curry Chicken Drumsticks deliver big on taste without added sugar, making them perfect for guilt-free indulgence. Tender drumsticks are baked in a fragrant, homemade curry sauce infused with spices like turmeric, cumin, and coriander, along with fresh ginger and garlic for a robust flavor profile. Coconut milk lends a creamy texture while keeping the dish dairy-free, and a pop of fresh lime adds brightness to each bite. Ready in just under an hour, this recipe is ideal for busy weeknights or meal prep, and the optional cilantro garnish provides a vibrant finish. Whether you're cutting back on sugar or simply craving bold, aromatic Indian-inspired cuisine, this easy baked chicken dish will become a household favorite. Serve it with lime wedges for a zesty touch, and enjoy a wholesome, delicious curry experience!
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Recipe Information
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 14-ounce can canned coconut milk
- for garnish (optional) fresh cilantro
- 1 for serving, cut into wedges lime
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or pan, heat the olive oil over medium heat.
Add the chopped onion to the pan and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper to the onion mixture. Stir well to combine, cooking for another minute to release the spices' aromas.
Pour in the coconut milk, stirring to incorporate the spices and create a smooth curry sauce.
Add the chicken drumsticks to the skillet, turning them to coat evenly with the curry sauce.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven. Allow the drumsticks to rest for a few minutes.
Garnish with fresh cilantro, if desired, and serve with lime wedges for squeezing over the drumsticks.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 8264 mg | 359% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 20.8 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3485 mg | 74% | |
*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.
