![['Juicy chicken drumstick curry in a bowl with spices and herbs.', 'Close-up of a vibrant chicken drumstick curry, showcasing spices and fresh ingredients.', 'Delicious chicken drumstick curry garnished with fresh coriander and curry leaves.', 'Side view of a savory chicken drumstick curry, highlighting the tender meat and rich sauce.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/chicken-drumstick-curry_1_U1.webp)
Chicken Drumstick Curry
A flavorful and aromatic chicken curry featuring tender drumsticks cooked in a rich coconut and spice sauce, perfect served over rice.
Ingredients
Main ingredients
- 15 pieces chicken legs - skinned with shallow slits
- 1 tsp turmeric
Spice Masala
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 piece cinnamon stick (2.5cm)
- 1 tbsp black peppercorns
Curry ingredients
- 7 cloves garlic - smashed
- 5 cm ginger, roughly chopped
- 2-3 green finger chillies roughly chopped
- 2 large onions - roughly chopped
- 200 g chopped tomatoes
- 4 tablespoons rapeseed (canola) oil
- 2 tsp mustard seeds
- 20 leaves curry leaves (plus more for garnish)
- 1 tbsp Kashmiri chilli powder (more or less to taste)
- 1 small bunch coriander (cilantro), finely chopped
- 1 400ml tinned thick coconut milk
- to taste Salt
- 2 limes quartered, to serve
Instructions
- Coat chicken with turmeric and set aside.
- Toast spices, grind into powder, and blend garlic, ginger, chillies, onion, and tomato into pastes.
- Cook mustard seeds and curry leaves in oil, add pastes and spices, then cook until darkened.
- Add chicken, coriander, coconut milk, simmer for 10 minutes, then thicken sauce.
- Season with salt, garnish with curry leaves, and serve with lime over rice.
Notes
Use fresh curry leaves for best flavor and adjust chili to taste.