Curry Chicken With Drumsticks


Curry Chicken With Drumsticks — Learn how to make curry chicken with drumsticks at home. Curry Chicken is made by cooking the drumsticks in a rich cream based sauce that is typically served hot. It pairs up nicely with either steamed rice or roti (Indian flat bread). Curry chicken with drumsticks is a dish that has to be eaten to be believed. If you are like me, and love a good curry, then this should go at the top of your next meal plan.

Curry Braised Chicken Legs

Curry Braised Chicken Legs are an easy, flavorful main dish made in an hour. Whole chicken legs quickly braised in coconut milk, Indian spices, and garlic.

Braised Curry Chicken Legs in pot


Curry Braised Chicken Legs is an inexpensive dinner that tastes like you ordered it from a fancy restaurant. The braising makes the chicken so tender and juicy, you won’t believe it only took an hour to make! Get whatever chicken pieces are on sale for this recipe and use pantry ingredients you have on hand to make a fast, affordable meal that is better than takeout!

Usually when you braise meats, you sear them at a high heat and then cook in the oven for a longer time to get them fall off the bone tender. This quicker method for Curry Braised Chicken Legs gets all the flavor infused in at least half the time as oven braising. If you want to finish this dish off in the oven, we’ve included instructions below as well as slow cooker instructions.

Curried chicken is a popular dish in Asian, Indian, and Jamaican cultures. While all of them are delicious in their own way, you will love this easy Indian Curry Braised Chicken for its simplicity. No fancy, expensive, or exotic ingredients, not even garam masala spice blend. The most “exotic” ingredient is coconut milk, and you can pick that up at any grocery store for less than $2.

Curry Braised Chicken Legs have just the right amount of warmth and spice without being overly hot. They are a family friendly Indian dish that goes great with White Rice or Mashed Potatoes, and anything else to soak up the sauce. Serve them with a side of naan bread and vegetables like Roasted Broccoli for an easy dinner. Be sure to top with some cool Indian Raita!

Types of Curry Spices

If you want different curry spices in your Curry Braised Chicken Legs, you can always add garam masala, five spice blend, or even spicy Madras Curry Powder. Be careful with the Madras, it packs a lot of heat in a little amount! There are so many different kinds of curry, check out this list of 19 Different Curry Types Around the World to get inspired on what kind of spices to add!

Braised Curry Chicken Legs in pot


  • Chicken: You can use either bone-in or boneless chicken thighs, chicken breast, or chicken quarters in this recipe, as well as pork cutlets or boneless pork chops.
  • Thai Curry: To turn this into Thai Curry Braised Chicken Legs, replace the dried spices with Thai green or red curry paste, lemongrass, and fresh ginger. Garnish with finely chopped cilantro or Thai basil.
  • Jamaican Curry: Make Jamaican Curry Braised Chicken Legs by replacing the spices with Jamaican curry powder. You can also leave the spices and add cayenne pepper, ground anise, mustard seed, and a splash of Worcestershire sauce.
  • Veggies: Stir in cooked or steamed vegetables during the last 10 minutes of cooking. Try veggies like cauliflower, broccoli, spinach, carrots, or peas.
  • Potatoes: Make this a one-pot complete dinner by simmering with diced sweet potatoes, chickpeas, or golden potatoes. Dice potatoes small and add with sauce ingredients so they cook along with the chicken.

Oven Braised Curry Chicken Legs

  • Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray.
  • Season chicken legs in salt and pepper, and sear in butter a few minutes on each side. Set aside.
  • Sauté onion and garlic 2-3 minutes. Add to baking dish.
  • Add remaining ingredients, except chicken legs, to baking dish. Stir to combine. 
  • Nestle chicken legs in sauce, spooning a little sauce over the legs.
  • Bake for 45-60 minutes, occasionally basting with sauce, until chicken is cooked through.

Slow Cooker Curry Braised Chicken Legs

  • Season chicken legs and sear on both sides in butter in a large skillet for 4-5 minutes on each side.
  • Transfer to a slow cooker and add onions and garlic to skillet.
  • Cook until soft, about 2-3 minutes, then add to slow cooker.
  • Add remaining ingredients to the crock pot except the coconut milk.
  • Cover with lid and cook on low for 4-5 hours on low, or 2-3 hours on high.
  • Uncover, stir in coconut milk and cook on high for an additional 30 minutes.


  • Serve: You can keep Curry Braised Chicken Legs at room temperature for up to 2 hours before they need to be refrigerated.
  • Store: Once cooled, refrigerate Curry Braised Chicken Legs in an airtight container for up to 3 days. Reheat in sauce in a skillet over low-medium heat to keep chicken from drying out.
  • Freeze: Place cooled Curry Braised Chicken Legs in a sealed container or freezer safe bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating on the stove top.


Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. These drumsticks are tender, delicious, and packed with so much flavour from its delicious marinade made of yellow curry powder, Worcestershire sauce, balsamic vinegar, garlic, and paprika. It’s seriously the most flavourful way of adding protein into your diet. Plus, marinate the chicken in advance to make dinner even faster on a busy weeknight — all you have to do is pop them in the oven about 45 minutes before dinner. Plus, the longer you marinate them, the more flavour they will absorb.

Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. They're tender, delicious, and packed with flavour. |


  • Yellow curry is delicious and nutritious. Baked curried chicken drumsticks are full of flavour thanks to yellow curry powder. This special blend of coriander, ginger, turmeric, cumin, and fenugreek provides great taste and boasts health benefits.
  • The secret ingredients. Balsamic vinegar and Worcestershire sauce shine in the marinade for these baked curried chicken drumsticks. These two ingredients help break down the proteins and fats, which means more tender meat. Plus, they add a dash of sweetness with no added sugars.
  • Great on their own or with sides. These baked curried chicken drumsticks make a great meal by themselves, and they pair well with any sides you can think of such as Coconut Rice, Crispy Leaf Potatoes, Roasted Garlic Green Beans, Mashed Potatoes, or Roasted Cauliflower.


To make baked curried chicken drumsticks, you will need a large half sheet baking pan and the following ingredients:

  • chicken drumsticks – You need about 3 lbs. or 10 drumsticks. I keep the skin on because crispy skin is everything. You can remove the skin if you prefer, but the texture may be slightly drier.
  • olive oil
  • garlic
  • salt and pepper
  • paprika
  • yellow curry powder
  • Worcestershire sauce
  • balsamic vinegar
  • fresh parsley – optional, for garnish when serving.
Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. They're tender, delicious, and packed with flavour. |


  1. Marinate the chicken. In a small mixing bowl, combine oil, garlic, salt, pepper, paprika, curry powder, Worcestershire sauce and balsamic vinegar and mix well with a spoon until smooth. Using a paper towel, pat dry the chicken drumsticks. Place them into a ziploc bag, along with the marinade, and toss to combine with the chicken. Press the air out of the bag and seal tightly. Press the marinade around the chicken thighs to fully coat. Place the ziploc bag in the refrigerator and marinate for at least 1 hour, up to overnight.
  2. Bake the chicken. Arrange the marinated chicken drumsticks on a large half sheet baking pan and bake in a 400 F preheated oven for 40-45 minutes, turning over once halfway through baking, until the skin is crispy and the internal temperature for the chicken reaches 165 F as read on a meat thermometer.
  3. Serve. Let the drumsticks cool for 5 minutes, then garnish with parsley and serve.
Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. They're tender, delicious, and packed with flavour. |


  • How to store: Allow the chicken drumsticks to cool to room temperature, then transfer to a shallow airtight container and store in the refrigerator for up to 4 days.
  • How to reheat: Reheat these baked curried chicken drumsticks uncovered in a 325 F preheated oven for about 20 minutes until warmed through. You can brush or spray them with oil for extra crispy skin. You can also reheat them in the microwave (in increments of 20 seconds until heated all the way through), but they retain their taste and texture better when reheated in the oven.
  • How to freeze: Allow the cooked chicken drumsticks to cool to room temperature, then transfer them to an airtight container or freezer bag. Eliminate as much air as possible to avoid freezer burn. Store in the freezer for up to 3 months.
Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. They're tender, delicious, and packed with flavour. |

Simple Chicken Drumsticks with Curry and Paprika

Simple Chicken Drumsticks with Curry and Paprika . Perfect for the grill or smoker!

Simple Chicken Drumsticks with Curry and Paprika are always a crowd favorite. Mild curry and paprika make a flavorful and easy to prepare dinner, perfect for a busy weeknight or a weekend by the grill.

Simple Chicken Drumsticks with Great Flavor!

Curry is a relatively new flavor for my family. Though my husband and I love it, we always presumed it would be too… something… for our kids to enjoy. Boy were we wrong, the combination of mild red curry and paprika is one that our kids love. (All except the youngest who is not much of a meat eater at this point – but her older sisters are happy to claim her share at dinner.) It is an added benefit that chicken drumsticks are always more fun to eat.

If you are interested in introducing a new flavor to your family, or just your children, these Simple Chicken Drumsticks with Curry and Paprika are a great way to do it. They are delicious and flavorful, while not being overpowering for someone not accustomed to curry.

We also use a similar spice mix on this smoked chicken breast. If you have a smoker or a grill, you have to try it!

Simple Chicken Drumsticks with Curry and Paprika is a family favorite. Perfect recipe for an easy weeknight meal or hanging out by the grill on the weekend.
Easy Chicken Drumsticks for the Oven or Grill

These Simple Chicken Drumsticks work great in the oven or on the grill – or our favorite, on the smoker! (We have a Big Green Egg and when my husband is willing to use it, I always find something to go on it!) But I most often cook them in the oven – because getting dinner on the table during the week is always a priority.

There is a trick to getting crisp Chicken Drumsticks.  You need to cook them with a rack in the sheet pan. This elevates the chicken and allows the hot air to circulate around the meat. It also prevents the chicken from sitting in any oil that renders while the chicken is cooking.

More Simple Recipes for Weeknight Meals?

If you have a whole chicken, rather than just drumsticks, try this Warm-Spiced Roast Chicken over Sweet Potatoes. It is our favorite dinner of all time and it the whole meal cooks on a single sheet pan, which means the clean up is a snap. Perfect for weeknight dinners.

Curried Lentils with Tomatoes

Simple Chicken Drumsticks with Curry and Paprika

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Simple Chicken Drumsticks are always a crowd favorite. Mild curry and paprika make a flavorful and easy to prepare dinner, perfect for a busy weeknight or a weekend by the grill.

Servings: 8

Author: Cynthia Rusincovitch


  • 8 chicken drumsticks
  • 1/4 cup olive oil
  • 1/4 cup butter melted half of a stick of butter
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp curry powder mild
  • 1 tsp cumin
  • 2 tbsp fresh parsley for garnishing


  1. Add olive oil, melted butter, garlic powder, salt, paprika, curry powder, and cumin in a small bowl. Whisk to combine.
  2. Add drumsticks and marinade to a gallon sealable bag or container. Toss to coat and leave them to marinade for at least 30 minutes (overnight works good too!)
  3. For the smoker, heat to 350 and smoke for 45 minutes to an hour or until the internal temperature reaches 180 degrees. Turn occasionally for equal cooking.
  4. For the oven, preheat oven to 425 degrees. Place marinated chicken drumsticks on an elevated rack inside of a sheet pan. (I usually line the pan with foil to help with cleanup and brush the rack with olive oil to help with sticking.) Cook for 35 to 40 minutes, or until the internal temperature reaches 180 degrees, turning halfway to crisp both sides of the chicken.

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