Chicken Drumstick Curry

Chicken Drumstick Curry

 

 

 

Ingredients

To marinate

1. Chicken drumsticks – 4

2. Turmeric powder – 1/4 tsp

    Chilly powder –  1/2 tsp

    Pepper powder – 1/2 tsp

    Garam masala powder / fennel powder – 1/2 tsp

3. Salt – As required

Clean and wash the chicken drumsticks. Make slits on the fleshy parts. Marinate them with the above mentioned ingredients for at least 2 – 3 hours.

For the gravy

4. Onion – 1 medium, thinly sliced

5. Tomato – 1 small, chopped

6. Whole spices – Cardamom – 2, cloves – 4, cinnamon stick – 1/2 inch, whole pepper corns – 5 – 6

7. Ginger and garlic – 2 tsp each, finely chopped (You can use 1 tbsp ginger-garlic paste instead)

8. Green chilly – 1, slit

9. Curry leaves – 1 sprig

10. Turmeric powder – 1/4 tsp

     Chilly powder – 1/4  tsp

     Pepper powder – 1/4 tsp

     Coriander powder –  2 – 2.5  tsp

     Garam masala powder / fennel powder – 1/2 – 1 tsp or as required to taste (I used fennel powder)

11. Hot water –  2 cups

12. Salt – To taste

13. Oil – 1 – 1.5 tbsp

Method

1. Heat 1 – 1.5 tbsp oil in a pan at medium heat. Add the whole spices and saute until their aroma is released. Add chopped ginger, garlic, slit green chilly, curry leaves and sliced onion. Saute until onion turns golden. Bring down the heat and add the masala powders. Saute for about 30 seconds and add chopped tomato. Cook for 1 minute. Add chicken drumsticks. Cook for a few minutes turning them to the other side in between and add  2 cups of hot water. Bring to a boil. Cover and cook until done, about 35 – 40 minutes, turning the drumsticks to the other side in between. Adjust the gravy according to your required consistency. If it is very thick, add 1/4 – 1/2 cup hot water. Taste-check for salt and masala. Turn off the fire when the chicken pieces are  done.

2. Heat 2 – 3 tsp oil in another pan at medium heat. Bring down the heat and add the chicken drumsticks carefully. Sprinkle little pepper powder and fennel powder over them. Turn them over a few times so that they get well-fried on all the sides. The whole process takes only about 3 – 5 minutes at medium-low heat. Add the fried drumsticks to the curry or pour the gravy over them. Cook for a minute and switch off the stove. Serve hot with chapatis / rice. You can add 1/4 cup thick coconut milk for an extra taste.

 

 Kozhikaal Curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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