Curried Chicken Drumsticks Recipes

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SHEET PAN CURRIED CHICKEN



Sheet Pan Curried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

CURRIED CHICKEN DRUMSTICKS



Curried Chicken Drumsticks image

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Provided by Brad Leone

Categories     Bon Appétit     Chicken     Curry     Coconut     Onion     Garlic     Lemongrass     Lime     Cilantro     Rice     Noodle     Shallot     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons ghee or virgin coconut oil
8 chicken drumsticks
Kosher salt, freshly ground pepper
2 large onions, chopped
4 garlic cloves, thinly sliced
1 lemongrass stalk, crushed (optional)
3 tablespoons vadouvan or any yellow curry powder
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 (13.5-ounce) can unsweetened coconut milk
Juice of 1 lime, plus wedges for serving
1 cup cilantro leaves with tender stems, divided
1 (14-ounce) package rice noodles
Crispy shallots or onions (for serving)

Steps:

  • Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
  • Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
  • Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
  • Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY



Easy Sticky Chicken Drumsticks Recipe by Tasty image

Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

12 chicken drumsticks
6 cloves garlic, crushed
3 tablespoons ginger
1 red chili
3 tablespoons honey
½ cup soy sauce
sesame seed
spring onion

Steps:

  • In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
  • Mix in the chicken drumsticks.
  • Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
  • Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
  • Remove from the pan and pour in the marinade.
  • Bring to a boil and stir, until the marinade is thick and resembles a sauce.
  • Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
  • Garnish with sesame seeds and spring onions.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams

BREADED CURRY CHICKEN DRUMMIES



Breaded Curry Chicken Drummies image

These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! They are super easy to make and are baked rather than fried so they save on fat but not on flavor. Boneless, skinless chicken breasts or assorted chicken parts can be used instead of all drumsticks. -Lynn Kaufman, Mount Morris, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups seasoned bread crumbs
1-1/2 teaspoons kosher salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon curry powder
1 teaspoon smoked paprika
1 teaspoon dried parsley flakes
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup butter, cubed
3 tablespoons lemon juice
16 chicken drumsticks (about 4 pounds)

Steps:

  • Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.

Nutrition Facts : Calories 380 calories, Fat 24g fat (11g saturated fat), Cholesterol 125mg cholesterol, Sodium 535mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CURRIED CHICKEN & NEW POTATO TRAYBAKE



Curried chicken & new potato traybake image

A healthy one-pan traybake with garam masala, turmeric, ginger and garlic - lightly spiced and ideal for a family supper

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

8 chicken drumsticks
3 tbsp olive oil
1 tsp garlic paste
1 tsp ginger paste
1 tsp garam masala
1 tsp turmeric
150ml pot natural yogurt
500g new potatoes, halved
4 large tomatoes, roughly chopped
1 red onion, finely chopped
small pack coriander, roughly chopped

Steps:

  • Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.
  • Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.
  • Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

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  • Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).
  • Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and ½ cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.
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