A tasty Indian dish featuring chicken drumsticks. The meat from the drumsticks (boneless) is well-seasoned with ground black pepper, in a tomato sauce with garlic, ginger, and turmeric.
Ingredients
- Chicken drumstick meat (boneless), 700g
- Approximately 1/2 teaspoon sea salt
- Ground black pepper, 1 tablespoon
- Vegetable oil (e.g., coconut oil or clarified butter), 2 tablespoons
- Garlic, 4 cloves
- Peeled and grated ginger, 1 and 1/2 tablespoons
- Fresh grated turmeric or 1 teaspoon powdered turmeric, 1 tablespoon
- Onion, 1
- Chopped peeled tomatoes, 1 can
- 1/2 cup water or broth
To Serve
- 200g rice (e.g., basmati)
- Fresh coriander leaves
Preparation
Cut the drumsticks into smaller pieces (about 2 cm). Season with salt and ground black pepper, set aside for marination if time permits. Meanwhile, prepare the rice according to the package instructions and prepare the rest of the chicken ingredients: peel and grate the garlic, ginger, and fresh turmeric.
Peel and thinly slice the onion. Heat a large non-stick skillet with oil and fry the first batch of chicken until golden (about 8 – 10 minutes in total), then transfer to a plate and repeat with the second batch of chicken. Alternatively, use 2 skillets to speed up the process. In the same skillet, add ginger, garlic, fresh turmeric, and onion. Fry over medium heat, stirring occasionally, for about 4 minutes until softened.
Add the powdered turmeric at the end. Add the chopped tomatoes and water or broth, and bring to a boil. Cook covered for about 2 – 3 minutes. Return the chicken to the skillet and bring to a boil. Cook covered until tender for about 10 minutes, stirring 2 – 3 times in between. Serve with coriander and rice.
