Description
This Chicken Drumstick Curry is a flavorful and aromatic dish featuring tender chicken drumsticks simmered in a rich, spiced sauce. Perfect served with steamed rice or warm flatbreads for a comforting meal.
Ingredients
Units
Scale
- 6-8 chicken drumsticks
- 2 tablespoons oil (vegetable or rapeseed)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional)
- 1/2 cup yogurt or coconut milk
- Salt, to taste
- Fresh coriander (cilantro), for garnish
Instructions
- Heat oil in a large pan over medium heat. Add onions and sauté until golden brown.
- Add garlic and ginger, cooking for 1–2 minutes until fragrant.
- Stir in turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to release the spices’ aroma.
- Add chopped tomatoes and cook until softened and the mixture thickens into a paste.
- Add chicken drumsticks, coating them well with the spice mixture.
- Pour in yogurt or coconut milk, reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
- Adjust salt to taste and garnish with fresh coriander before serving.
Notes
- Serve with steamed rice, naan, or paratha for a complete meal.
- Adjust chili powder for desired spiciness.
- Leftover curry can be refrigerated for 2–3 days and reheated gently.
Nutrition
- Serving Size: 1 drumstick with sauce
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg