Curry Chicken Drumsticks

Tender, flavor-packed, and irresistibly aromatic, these Curry Chicken Drumsticks are a must-try for any lover of hearty comfort food. This recipe combines succulent chicken drumsticks with a rich coconut milk sauce infused with bold spices like curry powder, cumin, turmeric, and cayenne pepper for a perfectly balanced heat. Sautéed onions, garlic, and ginger lay the flavorful foundation, while a touch of tomato paste adds depth to the creamy curry. Simmered to perfection in a single pot, this dish is as easy to make as it is delicious. Garnished with fresh cilantro and served with lime wedges for a tangy finish, these drumsticks pair beautifully with steamed rice or fluffy naan bread. Perfect for family dinners or meal prep, this one-pot curry recipe is a flavorful journey you’ll return to again and again.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Start by patting the chicken drumsticks dry with paper towels. This will help them brown better.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

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.

Step 4

Remove the browned drumsticks from the pot and set aside on a plate.

Step 5

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.

Step 6

Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant.

Step 7

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.

Step 8

Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine and bring the mixture to a gentle simmer.

Step 9

Return the drumsticks to the pot, ensuring they are submerged in the curry sauce.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

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.

Step 12

Stir occasionally to prevent sticking and ensure the drumsticks are evenly cooked. Adjust seasoning as needed.

Step 13

Once cooked, remove from heat and let the curry sit for a few minutes.

Step 14

Garnish with fresh chopped cilantro before serving.

Step 15

Serve hot with lime wedges on the side for an added citrusy kick. Enjoy with steamed rice or naan bread.

Nutrition Facts

Serving size	(1817.1g)

Amount per serving	% Daily Value*
Calories	1969.8

Total Fat 104.4g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 9720.5mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 8.3g	0%
Total Sugars 42.6g
Protein 188.2g	0%

Vitamin D 0IU	0%
Calcium 291.2mg	0%
Iron 28.0mg	0%
Potassium 3514.0mg	0%

*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.

Source of Calories

Fat: 47.2%

Protein: 37.8%

Carbs: 15.0%