Easy Chicken Curry Recipe
Chicken curry is a classic dish that is a staple in many households. There are plenty of different recipes for curry chicken on the net, but we think this is one of the best due to its simplicity and flavor. Recipe developer Susan Olayinka of The Flexible Fridge is the mastermind behind this flavorful recipe that combines chicken drumsticks with a wonderful melody of spices. This dish would be great to serve as an appetizer for a crowd, or it would certainly be sufficient as a main course.
Another great part of this recipe is the fact that you basically just need to throw all the ingredients into a pan and then let your stove do the rest. Talk about easy! Olayinka says that she loves "how easy it is ... we love it in our house, and it is very quick to make." She also gives an excellent description of the flavor, saying that it's "spicy, creamy, and full of flavor because of the curry powder."
Keep reading to find out how to make this fantastic dish.
Gather the ingredients
Who's ready to get cooking? The first thing you need to do is take a trip to the grocery store and get all of the items on your list. Start with some olive oil, and then add a few chicken drumsticks from the meat section. When you pop by the spice aisle, throw some salt, chili flakes, and curry powder in your cart. Be sure to check your spice cabinet ahead of time.
To complete your list, add some coconut milk and chicken broth. All of these ingredients add a ton of flavor to this dish.
Prep the saucepan and throw in the drumsticks
Now that you have all of your ingredients in front of you, it's time to get things started. Grab a saucepan that is big enough to fit seven drumsticks. Then, put it on your stove and throw in the oil. For this particular recipe, you will want to start the heat on medium-high.
Once the oil starts getting hot, it's time to add the main ingredient: the drumsticks. Place them in the pan and let the outer parts cook. The good news with drumsticks is that they require little prep work. With chicken breasts, you can get stuck trimming the fat around the sides and middle, but that's not the case with drumsticks. "No need to trim to keep the recipe easy!" Olayinka says.
Sprinkle in the spices
As your drumsticks cook, it's time to add some flavor to them. Pull out the spices that you got from the store. Then, sprinkle the salt over the drumsticks first. Is there any recipe that is complete without a dash of salt?
Follow up the salt with the other spices, including the chili flakes and the curry powder. These two flavors together are fantastic. Go ahead and mix all the contents on the saucepan so each piece of chicken gets coated with flavor.
Add the wet ingredients
Now that you have added your dry spices, it's time to add even more flavor by adding the wet ingredients. Dump in the coconut milk, which is a common ingredient in many curry recipes, first. Then, you can throw in the chicken broth for a little extra added liquid.
Turn the heat down to medium-low. Then, set your timer for 40 minutes and let the drumsticks cook. "I pull one [drumstick] apart slightly and check [that] it is white and not pink," Olayinka says.
Serve and enjoy
Once your timer dings, that means the drumsticks are ready to be served. See, we told you this recipe was easy! Simply take the saucepan off of the heat, and then plate the drumsticks and the sauce as you wish. Olayinka recommends serving the main course with some rice — again, it's up to you if you want white or brown rice. We also think that this dish would go well with some veggies.
We don't think you will have any leftovers because this dish is so yummy, but if you do, Olayinka says that they will last for two to three days.
- 1 teaspoon olive oil
- 7 chicken drumsticks
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 2 tablespoons curry powder
- 1 can coconut milk
- 2 cups chicken broth
- Start by putting the oil into a saucepan and turning the heat up to medium-high heat.
- Put the chicken drumsticks in the saucepan, and let the outer parts cook.
- Sprinkle in the salt, chili flakes, and curry powder, and mix together.
- Add the coconut milk and chicken broth to the pan, and cook on medium-low for 40 minutes.
- Serve.
| Calories per Serving | 647 |
| Total Fat | 47.0 g |
| Saturated Fat | 26.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 217.7 mg |
| Total Carbohydrates | 9.3 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 2.0 g |
| Sodium | 1,015.2 mg |
| Protein | 47.7 g |
