This recipe I normally make for a hearty sunday supper. It’s quite heavy and takes some time as well. But it’s super healthy and delicious! Chicken drumsticks have to be cooked succulent and soft by simmering for 1 to 1,5 hours on a low heat under lid. Enjoy with rice or chapatis.
CHICKEN DRUMSTICKS IN SPINACH CURRY – INDIAN PALAK CHICKEN RECIPE
1 red onion
6 garlic cloves
1 tsp cumin seeds
spinach leaves about 200g
3/4 tsp turmeric powder
1/2 tsp red chili powder
1 tbsp dried fenugreek leaves
3 tbsp cream or coconut milk (optional)
garam masala powder (optional)
sliced ginger for garnish
First boil the spinach leaves in water for 5-10 minutes. This prevents the specific smell of spinach in the curry. Strain and rinse with cold water and place in grinder/food processor with one garlic clove to make a smooth paste.
Chop onion, tomato, garlic finely and slice ginger.
On medium high heat on a pan with oil, brown the cumin seeds.
Add onions and make them translucent. Add garlic and fry for a minute.
Then add tomato. Cook until there’s no water left and masala is sticking to the pan. Add turmeric powder, chili powder and salt. Fry for a minute.
Then add the spinach paste. Cook for a couple of minutes.
Now add the skinned chicken drumsticks to the curry and coat them with the curry completely. If the curry seems very dry, add some water to it, but not too much as the chicken will leave out water when it’s cooking. Lower the heat to low, place the lid on and simmer from an hour to 2 hours until the meat is separating from the bone. Stir occasionally.
At the end, add some cream or coconut milk if you want. Also add fenugreek leaves now. If the curry seems too mild, add garam masala and red chili powder to it. Garnish with ginger strips.