Yellow Chicken Drumstick Curry

Mike Reid


  • 8 chicken drumsticks
  • 1 yellow pepper, roasted and skinned 
  • 1 red chilli, seeds in if you like it hot
  • 1 brown onion, diced
  • 8 garlic cloves, crushed 
  • 1 clove
  • 1 cinnamon stick 
  • 1 tbsp turmeric 
  • 1 tsp cumin
  • 1 tsp garam masala 
  • 1 tbsp ghee
  • 2 tbsp olive oil 
  • 4 tbsp water
  • 4 tbsp sugar 
  • 1 tin of coconut milk 
  • 2 Kaffir lime leaves 
  • 4 curry leaves 
  • Jasmine rice to serve 


  1. Preheat your oven on 180*C.
  2. Start off by making your paste. Add to your blender roasted yellow pepper,  onion, garlic, clove, cinnamon, turmeric, cumin, garam masala, lime leaves, curry leaves, sugar and water and blend until smooth paste. 
  3. Heat a large casserole dish over a medium heat. Add your chicken and brown off on all sides before removing from the pan. Add in your ghee and curry paste and cook for 5 minutes over a low heat. Add in the coconut milk and reduce by a 1/3 before adding the chicken back to the pan and placing in the oven for about 15 minutes or until cooked.
  4. Serve with some jasmine rice.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!