This chicken drumsticks curry offers an amazing variation for your mid-week chicken dinner! The drumsticks are lightly browned in oil and then gently simmered in a tomato sauce with ginger, garlic and onion. What makes it truly special is the selection of spices typical to Sri Lankan cuisine: fresh curry leaves, fenugreek and mustard seeds. They add a delicious, enticingly exotic touch to the gravy and fill up the kitchen with inviting aromas! And if you haven’t cooked with these spices before, this recipe is great for trying them out for the first time.
Worried what to do with the jars once this dinner’s over? Worry not! These spices last well and you can use them in many recipes, including these delicious Sri Lankan vegetable curries!
The Flavour Affair:
Curry leaves + Mustard seeds + Fenugreek seeds + Onion + Garlic + Ginger + Tomatoes + Green Chili
This combination produces a flavourful, highly aromatic sauce in which you can cook the protein of your choice – in our case, chicken drumsticks.
Curry leaves: these meaty, dark green leaves come from the curry tree native to India and Sri Lanka. They have a very distinctive taste with citrus-y, musky and herbal notes. Slightly bruising the leaves before frying them in oil releases their flavour and aroma. They also contain a sulfurous compound similar to garlic and mustard seeds, and you will often encounter this combo in the regional cuisine. Read more on curry leaves here!
Mustard seeds: yellow and black mustard seeds have different flavour profiles, and in this recipe I use both. Black mustard is sharp and pungent, while yellow mustard is milder with subtle sour notes. If you want to start with just one type, go for yellow mustard seeds.
Fenugreek seeds: fenugreek is another ingredient very popular in Southern Indian ocean cooking, particularly in Sri Lanka. The seeds have a strong taste and can act as an emulsifier in sauces thanks to their texture. While the peculiar flavour and aroma may not be to everyone’s liking, fenugreek provides a savory, bittersweet background for many local dishes and is definitely worth exploring.
Onion, garlic and ginger are the ‘holy trinity’ of Sri Lankan cuisine and the backbone of many curries. The combination works particularly well with a tomato base.
Tomatoes: I prefer using fresh tomatoes in this recipe. Canned chopped tomatoes have a more concentrated sour taste while fresh ones offer a subtle tang and a hint of sweetness. I also like the chunky texture of the sauce.
Green chili: a whole chili adds just the perfect amount of heat. It creates a noticeable punch that still leaves lots of space for the rest of the ingredients to shine.
Other Ingredients:
- You can also add cumin seeds into the sauce to enhance it with a warm, earthy aroma.
- I always like to finish the curry off with a bunch of fresh coriander leaves. I really appreciate how they brighten up hearty dishes and give them a lighter feel. Likewise, you may choose to sprinkle over some lime juice in the end.
Preparation tips for Chicken Drumsticks Curry:
- The first step is to lightly toast mustard and fenugreek seeds in oil. Be careful, keep the heat on medium-low and use an oil splatter shield – after short while, mustard seeds start popping and flying all over.
- As soon as the first one pops, you’ll need to add sliced onions and garlic, so keep them nearby.
- Lightly bruise curry leaves to release their aroma and add to the pan with seeds, onion and garlic.
- To peel the tomatoes, cut them in halves, place into a bowl and pour over hot water. Leave for a few minutes – after that the skin will easily come off.
- For a fresher, sharper and more citrusy flavour, do not fry the ginger but rather grate a piece of fresh root over the sauce after adding the tomatoes.
- Season with 1/2 tsp of salt and taste to make necessary adjustments.
- Let the spices cook for a while for all the flavours to open up and blend. In the meantime, brown the drumsticks in a little oil. Add them to the sauce, cover and simmer over low heat for about 30 minutes until very tender.
Serving suggestions:
This curry is perfect with plain white rice – just generously pour the sauce all over! You can also serve it with a fresh naan or paratha.
Looking for more delicious and easy curry recipes? Try out this Pumpkin Curry with Almond Milk or Coconut Dhal Curry!
***
Chicken Drumsticks Curry (Sri Lankan Style)
Equipment
- 1 large pan
- 1 casserole
Ingredients
- 10-12 chicken drumsticks
- 1 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1/2 tsp cumin seeds optional
- 1 red onion chopped
- 4-5 garlic cloves minced
- 20-25 curry leaves from two sprigs, bruised or sliced
- 5 large tomatoes peeled and cut into small cubes
- 1- inch piece of ginger peeled
- 1/2 tsp salt or to taste
- 1/2 tsp ground turmeric optional
- Fresh coriander leaves for garnish optional
- 2-3 lime wedges optional
- Oil for frying
Instructions
- Heat 2 tbsp frying oil in a large pan and brown the drumsticks from all sides.
- In a medium sized casserole, heat another 2 tbsp of oil to medium.
- Add mustard, fenugreek and cumin (if using) seeds and fry until mustard seeds start popping.
- Immediately add onions and garlic and fry for 1-2 minutes until the onion becomes translucent.
- Add curry leaves and fry for another 40-60 seconds.
- Pour in chopped tomatoes and stir to combine.
- Add salt, ground turmeric (if using) and grate over the ginger.
- Stir again and simmer over low heat for 10 minutes.
- Tuck in the drumsticks, cover and cook for 30 minutes or until tender.
- Serve over white rice garnished with fresh coriander leaves and lime (optional).
Notes
- This curry can easily last in the fridge for a couple of days.
- You can also prepare the sauce beforehand and freeze.
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