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Chicken Coconut Curry Drumsticks

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 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 a curry oil to match.

Chicken Coconut Curry Drumsticks Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 35 min.


  • 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. chilli flakes
  • Fresh cilantro, minced
  • Cooking fat
  • Sea salt and freshly ground black pepper
Drumsticks preparation


  1. Melt some cooking fat in a skillet over medium-high heat.
  2. Brown the chicken drumsticks on all sides. Remove and set aside.
  3. Add the onion, garlic and ginger to the skillet, and cook until soft and fragrant, about 3 to 4 minutes.
  4. Pour in the tomato sauce, chicken stock, and spices, and let simmer for 3 to 4 minutes while stirring.
  5. 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.
  6. Pour in the coconut milk, adjust the seasoning, and give everything a good stir.
  7. Simmer for another 5 minutes and serve topped with fresh cilantro.
Photo of Ashley Noël

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