Easy Baked Curry Chicken Drumsticks Recipe
User Reviews
5
Easy Baked Curry Chicken Drumsticks Recipe
Description
Easy Baked Curry Chicken Drumsticks Recipe features whole chicken legs coated in a mixture of olive oil, salt, turmeric, and curry powder to impart a warm, aromatic spice profile. After patting the chicken dry for better crisping, the drumsticks are coated thoroughly with the marinade and rested for at least 30 minutes to allow the flavors to penetrate.
The drumsticks are baked in a preheated oven at 425°F (220°C) spaced apart on a parchment-lined tray to promote even heat circulation. After 15 minutes, each drumstick is turned to allow the skin to crisp evenly all around. This results in a crisp exterior with juicy, well-seasoned meat inside. An optional broil step during the last five minutes can enhance crispiness if desired.
This dish can be served as a main for dinner, paired with rice, vegetables, or flatbreads to balance the bold seasoning. The curry and turmeric give the chicken a vibrant color and a gentle earthy warmth without overwhelming heat.
Practical tips include storing cooked drumsticks in airtight containers in the fridge for up to five days, or freezing for longer storage. Avoid overcrowding the baking tray to maintain a crisp texture, and turning the chicken halfway through baking helps crisp the skin evenly.
Ingredients
- 7-8 chicken drumstick about 7-8 legs, or chicken leg
- ½ teaspoon Turmeric
- 1 teaspoon salt
- 2 teaspoon curry powder
- ¼ cup olive oil
Instructions
- Using a paper towel or clean kitchen cloth, pat-dry the chicken legs. This step is important as it will help you achieve that nice and delicious crispy bite. You don't want to skip this step.
- In a small cup, prepare the marinade by mixing together olive oil, salt, turmeric and curry powder.
- Transfer the drumsticks to a Ziploc bag or a large bowl and pour over the mixture. Make sure to mix properly so every bit of the legs is covered with the marinade. Let sit for at least 30 minutes.
- Preheat the oven to 425°F or 220°C and line a baking sheet with parchment paper. Spread the chicken legs on the baking sheet. They should be spaced out, otherwise, you may not attain the desired outer crispiness as the juices from the legs tend to run over.
- Bake in the middle rack at 425°F or 220°C for 15 minutes, then carefully turn each leg and bake for another 20 minutes.
- Using a tong, carefully remove one piece and place it on a plate. Use an instant-read meat thermometer to check whether it is done. It should read 165°F or 74°C. If not done bake for a further 5 minutes.
- Remove from the oven, give the baked curry chicken drumsticks a resting time of about 5-10 minutes then serve.
Notes
- Pat chicken drumsticks dry before marinating to help crisp the skin during baking.
- Do not overcrowd the baking sheet; space chicken well for better crispness.
- Turn drumsticks halfway through baking to crisp all sides evenly.
- If desired, broil the drumsticks for 5 minutes at the end to achieve extra crispiness.
- Store leftovers in airtight containers in the fridge up to 5 days or freeze for up to 12 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 1.3g | 0% |
| Protein | 58.9g | 118% |
| Fat | 20.1g | 31% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 200mg | 67% |
| Fiber | 0.9g | 4% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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