Recipe Finder blog
Coconut-Tomato Braised Chicken Drumsticks (Southeast-Style)
Southeast-style coconut-tomato braised chicken drumsticks in one pan, with ginger, garlic, and warming spices.
Why this recipe works
This Southeast-style coconut-tomato braised chicken uses common pantry ingredients to deliver deep flavor with a creamy, tomato-rich sauce. Suitable for weeknights or when feeding a crowd, it pairs nicely with rice, flatbread, or steamed greens.
- Coconut tomato chicken drumsticks
- Southeast spicy chicken recipe
- one-pan coconut tomato sauce
- garlic ginger chicken drumsticks
- garam masala chicken recipe
- turmeric coriander chili chicken
- coconut milk chicken simmer
- easy Southeast chicken dish
Key takeaways
One-pot, sauce-heavy dish that's easy to scale.
Collows Southeast flavors with coconut milk and spices.
Finish with lime and cilantro for bright balance.
Recipe guide
This Southeast-style coconut-tomato braised chicken uses common pantry ingredients to deliver deep flavor with a creamy, tomato-rich sauce. Suitable for weeknights or when feeding a crowd, it pairs nicely with rice, flatbread, or steamed greens.
This braised drumsticks recipe yields tender meat in a fragrant coconut-t tomato sauce.
- One-pot, sauce-heavy dish that's easy to scale.
- Collows Southeast flavors with coconut milk and spices.
- Finish with lime and cilantro for bright balance.
1. Sauté aromatics and spices
Season the chicken and brown the drumsticks in oil until deeply colored, then set aside. Sauté onion, garlic, and ginger until fragrant. Stir in tomato paste and spices, then add diced tomatoes to loosen the base.
2. Braise until tender and saucey
Return the chicken to the pan, add coconut milk and stock, submerge the meat, then simmer covered until tender (25–30 minutes). Uncover and reduce the sauce to your preference.
3. Finish and serve
Finish with cilantro and lime juice, adjust salt and chili, and serve with rice or flatbread.
Ingredients
- 8 piece chicken drumsticks
- 2 tablespoon vegetable oil
- 1 medium onion, chopped
- 4 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoon tomato paste
- 400 gram diced canned tomatoes
- 200 milliliter coconut milk
- 150 milliliter chicken stock
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
- 1 tablespoon lime juice
Instructions
- Pat chicken drumsticks dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat and brown drumsticks on all sides, about 6–8 minutes; transfer to a plate.
- Lower heat to medium and add oil if needed, sauté chopped onions until soft.
- Add minced garlic and grated ginger and cook until fragrant.
- Stir in tomato paste and cook briefly, then add diced tomatoes, ground turmeric, ground coriander, garam masala, and chili powder; cook until tomatoes start to break down.
- Pour in coconut milk and chicken stock, scrape up browned bits, and return drumsticks to the pan, submerging them in the sauce.
- Cover and simmer gently until chicken is cooked through and tender, about 25–30 minutes.
- Uncover and increase heat to reduce sauce to desired thickness, taste and adjust salt and chili.
- Stir in chopped cilantro and a squeeze of lime juice before serving.
FAQs
Why brown the chicken before simmering?
Brown the drumsticks first for depth of flavor, then simmer in the sauce until cooked through.
Can I adjust the sauce consistency?
Use full-fat coconut milk for a richer sauce; reduce sauce at the end for thickness.
How can I tweak the heat level?
Yes—scale spices to taste and add more lime juice for brightness if needed.