Recipe: Chicken Drumstick in coconut

Rating: 4.1 stars based on 1279 reviews


  • 6 Chicken Drumsticks
  • 1 cup coconut milk
  • 2 onions finely chopped
  • 2 Teaspoons Thai Curry Paste
  • 1 Finely Chopped Green Chilli
  • 4 Teaspoons diced, crushed Garlic
  • 2 Teaspoons diced Ginger
  • 50 grams butter
  • 5 Tablespoons Groundnut Oil
  • 6 Bay leaves
  • 1 teaspoon Garam Masala
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole fenugreek seeds
  • Finely chopped coriander leaves


  • Toast the whole coriander, cumin and fenugreek seeds in non-stick pan for 1 minute. Put to one side.
  • Fry the onion in the butter and 1 tablespoon oil until translucent then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
  • Add the curry paste and toasted spices and stir in and fry for a further 30 secs.
  • Meanwhile, in another pan, fry the chicken pieces in more oil, sealing well on all sides. Add to curry.
  • Add the coconut milk, garam masala and bay leaves and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly.
  • If needed add more coconut milk or yoghurt/milk to prevent the curry becoming too thick or dry.
  • Will benefit from being left to cool for a few hours and then re-heated
  • Now add the finely chopped coriander leaves and cook for a further minute before serving.




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