Chicken Drumstick Curry Recipe - Serves 6

Chicken Drumstick Curry Recipe

166 calories each serving (364 calories if eating with rice)


1/2 cup (125ml or 4 fl oz) malt vinegar
5 cloves of garlic, peeled and coarsely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and coarsely chopped
1 fresh green chilli, coarsely chopped
2 green cardamom pods
2 teaspoons (10ml) cayenne pepper
1 teaspoon (5ml) ground paprika
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground turmeric
1/2 teaspoon (2.5ml) ground cinnamon
1/4 teaspoon (1ml) ground cloves
6 chicken drumsticks with skin removed
3 tablespoons (45ml) cooking oil
1 large onion, peeled and finely chopped
1 cup (250ml or 9 fl oz) chicken stock


Put the malt vinegar, garlic, fresh ginger, fresh chilli, green cardamom pods, cayenne pepper, ground paprika, ground cumin, ground turmeric, ground cinnamon and ground cloves into a food processor and blend until smooth
Score each of the chicken drumsticks 4 times with a sharp knife to a depth of about 6mm (1/4 inch), being careful with the sharp knife
Put the vinegar marinade that you made into a large mixing bowl add the chicken drumsticks, one at a time, to the bowl making sure to rub in the marinade to the drumsticks
Cover the mixing bowl with kitchen film and pop into the fridge for 2 hours to marinate, turning the drumsticks once after an hour
Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion and saute until the onion is cooked and turning brown (8-14 minutes), turning often
Add the chicken drumsticks (and the marinade) to the saucepan, mix well and cook for 3 minutes, stirring often
Add the chicken stock, mix well, bring to a simmer, cover and cook for 30 minutes, stirring every few minutes
Serve hot

Recipe submitted on 12 June 2019

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