Stripes & Willows

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Curried Chicken Drumsticks

Paige Gilmore

Welcome to one of my favorite one pot wonders! Curried chicken drumsticks are so succulent, fragrant & easy to make!

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This is a dairy free & gluten free chicken curry recipe, which is perfect if your wanting to eat a little healthier after the holiday season. I prefer drumsticks because the meat retains the moisture & the fat renders down which adds to the curry sauce.

Tips for the best Curried Chicken Drumsticks:

  • You could substitute the coconut milk for fresh cream if you would prefer.

  • I use a plant based protein to thicken this curry up, the organic hemp protein powder I use doesn’t contain any CBD/THC. It’s also optional! You could use cornflour or something similar if you want to thicken the sauce.

Enjoy! x

Curried Chicken Drumsticks

  • 3 tablespoon extra virgin olive oil EVOO

  • 1 1/2 tablespoons curry powder

  • 1/2 tablespoon coriander powder

  • 1/4 teaspoon ginger powder

  • 1 teaspoon fennel seeds

  • Salt & cracked black pepper to taste

  • 2.25 lb / 1 kg chicken drumsticks

  • 1 brown onion diced

  • 2 cloves garlic diced

  • 1 3/4 cups / 1 can/ 400 ml lite coconut milk

  • 1 1/2 cups chicken/vegetable stock boiling hot

  • 2 tablespoons hemp protein powder optional

  • Fresh cilantro chopped optional

  • Green chilies sliced optional

Directions

  1. Preheat oven to 375 F/ 190 C fan bake. Place a oven proof large skillet (preferably one that has a lid) on the stove top on a low - medium heat.

  2. Add 1 tablespoon of EVOO & all seasonings to the skillet. Fry the seasoning for 3 - 5 minutes, stir regularly. It will absorb the oil & look dry. Cook until golden but do not burn.

  3. Pour the rest of the EVOO into the pan & add the chicken. Turn the heat up too medium. After 2 - 3 minutes turn the chicken over.

  4. Stir in onions & garlic. Continue cooking for 10 minutes. Stir occasionally. Reduce heat if it starts to burn.

  5. Turn off stove top heat. Pour in coconut milk, stock, & hemp powder. Stir, cover, & place in oven.

  6. Cook covered for 15 minutes. Remove cover, turn chicken over & return to the oven. Cook for another 20 - 30 minutes (times may vary by oven) until chicken is cooked through & sauce is thickened.

  7. Sprinkle with cilantro & chilies. Serve hot with rice, naan, & plain yogurt.

Tag #stripesandwillows x