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Spiced Tomato Chicken Drumsticks with Rice
Easy spiced tomato chicken drumsticks served over steamed rice with cilantro and lemon wedges.
Why this recipe works
This recipe makes a comforting, tomato-based chicken dish with bright cilantro and a touch of heat from green chili. It suits weeknight dinners and family meals.
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Key takeaways
Cooks in one pan with a saucy, tender finish
Balanced flavors of tomato, cilantro, and chili
Serves 6 over rice with lemon for brightness
Recipe guide
This recipe makes a comforting, tomato-based chicken dish with bright cilantro and a touch of heat from green chili. It suits weeknight dinners and family meals.
A hearty, simple one-pan supper finished with fresh cilantro.
- Cooks in one pan with a saucy, tender finish
- Balanced flavors of tomato, cilantro, and chili
- Serves 6 over rice with lemon for brightness
Brown the drumsticks
Pat drumsticks dry and season lightly with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Brown drumsticks on all sides, about 6-8 minutes, working in batches if needed. Remove drumsticks and drain excess oil, leaving fond in the pan.
Simmer in tomato curry
Reduce heat to medium and add tomato-based curry/sauce to the skillet. Scrape up browned bits and bring sauce to a gentle simmer. Return drumsticks to the sauce, cover partially, and simmer 25-30 minutes until cooked through and tender. Stir in sliced green chili and adjust salt to taste during the last 5 minutes of cooking.
Finish and serve
Scatter chopped cilantro over the drumsticks just before serving. Reheat steamed rice and divide among six plates. Serve drumsticks over rice with a lemon wedge on each plate to squeeze over before eating.
Ingredients
- 12 pieces chicken drumsticks
- 800 ml tomato-based curry/sauce
- 1/2 cup fresh cilantro, chopped
- 2 tbsp sliced green chili
- 6 cups steamed rice, cooked
- 6 lemon wedges
Instructions
- Pat drumsticks dry and season lightly with salt and pepper.
- Heat 2 tbsp oil in a large skillet over medium-high heat.
- Brown drumsticks on all sides, about 6-8 minutes, working in batches if needed.
- Remove drumsticks and drain excess oil, leaving fond in the pan.
- Reduce heat to medium and add tomato-based curry/sauce to the skillet.
- Scrape up browned bits and bring sauce to a gentle simmer.
- Return drumsticks to the sauce, cover partially, and simmer 25-30 minutes until cooked through and tender.
- Stir in sliced green chili and adjust salt to taste during the last 5 minutes of cooking.
- Scatter chopped cilantro over the drumsticks just before serving.
- Reheat steamed rice and divide among six plates.
- Serve drumsticks over rice with a lemon wedge on each plate to squeeze over before eating.
FAQs
Is this recipe beginner-friendly?
This dish uses common pantry spices and stays within a straightforward simmering method for tender drumsticks.
How many servings does this make?
6 drumsticks per serving with 6 cups of rice helps feed 6 people; adjust ingredients for more portions.
Can I adjust the spice level?
If you prefer less heat, reduce the green chili or omit it; you can also rinse the cilantro off the final dish if needed.