RECIPE

Curried Chicken Drumsticks

Recipe Created For

Oval Dutch Oven

Main Course

Poultry

Cook Time

Over 1 hour

Serving Size

6-8

Cook Mode

INGREDIENTS

1 Tbsp (15ml) vegetable oil
to taste salt
to taste black pepper
6 chicken legs (thigh and drumsticks), skin removed
2 Tbsp (30ml) unsalted butter
2 large red onions, sliced
5 cloves garlic, chopped
2 Tbsp (30ml) ginger, peeled and grated
2 Tbsp (30ml) curry powder
1 tsp (5ml) turmeric
3 medium potatoes, chopped into bite sized pieces
1 can chickpeas, drained and rinsed
3 cups (750ml) chicken broth
8 cups (900ml) baby spinach
¼ cup (60ml) Greek yogurt

Want a unique way to prepare chicken drumsticks? We have you covered with this recipe for Curried Chicken Drumsticks. Whether you are stuck in a rut with the same old chicken recipes, or simply want to explore new cuisines, our Curried Chicken Drumsticks recipe provides the perfect balance between simple chicken recipes and bold spices and flavours.

This recipe is entirely cooked and served in our signature Oval Dutch Oven but can also be prepared in the Round Dutch Oven, or Enamelled Cast Iron Braiser. While the curried chicken legs steal the show, the warm and creamy Greek yogurt provides the perfect complement. The tanginess of the sauce balances out the warm curry flavours of the chicken legs. It makes for a delicious weekend feast or busy weeknight meal.

Our Curried Chicken Drumsticks recipe is sure to become a staple in your household, offering a unique take on classic chicken dishes. The entire meal takes just over an hour to prep and cook and serves between six and eight portions. Be sure to grab all the ingredients on your next grocery run and follow the steps below!

INGREDIENTS

1 Tbsp (15ml) vegetable oil
to taste salt
to taste black pepper
6 chicken legs (thigh and drumsticks), skin removed
2 Tbsp (30ml) unsalted butter
2 large red onions, sliced
5 cloves garlic, chopped
2 Tbsp (30ml) ginger, peeled and grated
2 Tbsp (30ml) curry powder
1 tsp (5ml) turmeric
3 medium potatoes, chopped into bite sized pieces
1 can chickpeas, drained and rinsed
3 cups (750ml) chicken broth
8 cups (900ml) baby spinach
¼ cup (60ml) Greek yogurt

INSTRUCTIONS

Preheat the oven to 325˚F (160˚C).

Heat oil in a large Round French Oven over medium-high heat. Season chicken with salt and pepper. Working in batches, cook chicken until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes. Stir in garlic, ginger, curry powder and turmeric. Cook, stirring constantly, 2-3 minutes.

Add potatoes, chickpeas and chicken stock. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 55- 60 minutes.

Using Tongs and a Slotted Spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.

Stir yogurt into cooking liquid. Season with salt and pepper. Return chicken to pot. Warm over low heat (do not boil or yogurt may curdle).