Chicken Drumsticks curry with out coconut milk

Chicken drumstics can be cooked in many ways. This is one way of cooking them. I always take the skin off to avoid the extra fat in the curry. If you cook the chicken drumsticks with several cuts the flavours will not go through the meat. So I always cut across the drumsticks. The spices goes through the meat and absorbs in to the meat. Then it becomes a flavourfull chicken dish.

The chicken drumstick needs a longer time to cook. So slow cook it about 1 hour.

This recipe will serve 4-6 people.


Take the skin off the meat and cut the end. Put it in to bowl or a pot.


Chop several cloves of grlic, several tomatoes, green chillies, shallots or 1 large onion, ginger and garlic, . Get several inches of cinnamon and 1/4 tsp fenugreek seeds.


I used 1 table spoon full coriander powder, 1 Tsp Chilli powder, 1/4 tsp turmeric powder, 1 Tsp cumin powder with 1/2 tsp fennel powder. Other than that 1/2 tsp pepper and salt to the taste.


Add all the spice powders on to the chicken. Marinate well.


Leave 1/2 an hour to marinade.


Add some oil in to a pan and Add the chopped ingrediets to it and stir fry well.


When the onions are translucent add the chicken. Stir well.


After add enough water and cook until the meat is tender and the sauce is thick.



Serve Hot with rice or breads.

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