Tomato sauce and coconut milk make a creamy, flavorful curry base, especially when you add some delicious homemade chicken stock.
But curry wouldn’t be curry without the spices, so throw in some garam masala, chilis, ginger, and other flavorings to give it some zing. Simmer it all together to let the flavors mix, and you’re done.
This would be an easy recipe for making portable leftovers, even if you need something finger-friendly for your leftover meal. Just cook up a bunch of drumsticks in the sauce, more than you need for the first meal.
Take some of them out and pack just the drumsticks, without a lot of sauce, for your leftovers. They’ll still have the curry flavor from being cooked in the sauce, but without the messiness of actually bringing the sauce to work or school.
If you like the sauce, try serving this over something that really soaks it up – basically, a vegetable side that doubles as a sauce delivery vehicle.
Roasted broccoli or riced cauliflower would be two simple options (you can even buy pre-riced cauliflower now, so there is no need to grate it all yourself).
Or just enjoy the sauce straight from the spoon and serve the curry with any roasted vegetables - like these ones, which even have curry oil to match.
Chicken Coconut Curry Drumsticks Recipe
SERVES: 4 PREP: 20 min COOK: 35 min
Ingredients
- 10 to 12 chicken drumsticks
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 cups tomato sauce
- 1 cup chicken stock
- 1 cup coconut milk
- 1 tbsp. fresh ginger, grated
- 2 tbsp. Garam Masala
- 2 tsp. paprika
- ½ tsp. ground cinnamon
- 1 tsp. chili flakes
- Fresh cilantro, minced
- Cooking fat
- Sea salt and freshly ground black pepper
Preparation
- Melt some cooking fat in a skillet over medium-high heat.
- Brown the chicken drumsticks on all sides. Remove and set aside.
- Add the onion, garlic, and ginger to the skillet, and cook until soft and fragrant, about 3 to 4 minutes.
- Pour in the tomato sauce, chicken stock, and spices, and let simmer for 3 to 4 minutes while stirring.
- Return the chicken to the skillet. Turn the heat down and allow to simmer for about 15 minutes or until the chicken is cooked through.
- Pour in the coconut milk, adjust the seasoning, and give everything a good stir.
- Simmer for another 5 minutes and serve topped with fresh cilantro.
📖 Recipe
Chicken Coconut Curry Drumsticks Recipe
Ingredients
- 10 to 12 chicken drumsticks
- 1 onion finely chopped
- 4 garlic cloves minced
- 2 cups tomato sauce
- 1 cup chicken stock
- 1 cup coconut milk
- 1 tbsp. fresh ginger grated
- 2 tbsp. Garam Masala
- 2 tsp. paprika
- ½ tsp. ground cinnamon
- 1 tsp. chili flakes
- Fresh cilantro minced
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a skillet over medium-high heat.Cooking fat
- Brown the chicken drumsticks on all sides. Remove and set aside.10 to 12 chicken drumsticks
- Add the onion, garlic, and ginger to the skillet, and cook until soft and fragrant, about 3 to 4 minutes.1 onion, 4 garlic cloves, 1 tbsp. fresh ginger
- Pour in the tomato sauce, chicken stock, and spices, and let simmer for 3 to 4 minutes while stirring.2 cups tomato sauce, 1 cup chicken stock, 2 tbsp. Garam Masala, 2 tsp. paprika, ½ tsp. ground cinnamon, 1 tsp. chili flakes
- Return the chicken to the skillet. Turn the heat down and allow to simmer for about 15 minutes or until the chicken is cooked through.
- Pour in the coconut milk, adjust the seasoning, and give everything a good stir.1 cup coconut milk, Sea salt and freshly ground black pepper
- Simmer for another 5 minutes and serve topped with fresh cilantro.Fresh cilantro
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