Chicken Drumsticks Curry (Sri Lankan Style)
A savory and aromatic dish of chicken drumsticks cooked in a flavourful tomato sauce with fresh curry leaves, garlic, ginger, onions, mustard and fenugreek seeds.
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.