Recipe Finder blog
Spicy Tomato-Braised Chicken Drumsticks
Easy spicy tomato-braised chicken drumsticks with cilantro, served over steamed rice.
Why this recipe works
A quick-spiced chicken dish that braises in a tomato-based curry sauce, finished with cilantro and a squeeze of lemon. Suitable for weeknight dinners, meal prep, and fans of mildly hot, tomato-forward flavors.
- spicy tomato chicken
- braised chicken drumsticks
- tomato curry sauce recipe
- one-pan chicken dinner
- chili chicken with cilantro
- lemon cilantro chicken
- steamed rice with chicken
- easy chicken braise
Key takeaways
One-pan finish keeps cleanup simple
Lean into braising for tender drumsticks
Cilantro and lemon brighten a rich sauce
Recipe guide
A quick-spiced chicken dish that braises in a tomato-based curry sauce, finished with cilantro and a squeeze of lemon. Suitable for weeknight dinners, meal prep, and fans of mildly hot, tomato-forward flavors.
A flavorful braise that’s ready in under an hour.
- One-pan finish keeps cleanup simple
- Lean into braising for tender drumsticks
- Cilantro and lemon brighten a rich sauce
Step 1: Sear the drumsticks
Season the drumsticks lightly with salt and ground red chili powder. Sear in 1–2 tbsp oil until browned on all sides, 6–8 minutes. Set aside.
Step 2: Build the braise base
In the same pan, reduce heat to medium and sauté sliced green chilies for 1 minute. Add the tomato-based curry sauce and bring to a gentle simmer.
Step 3: Braise, finish, and serve
Return drumsticks to the sauce, cover, and braise 20–25 minutes until cooked through. Uncover, simmer 3–5 minutes to thicken, then stir in cilantro. Serve over steamed rice with lemon wedges.
Ingredients
- 6 pcs chicken drumsticks
- 2 cups tomato-based curry sauce
- 1/4 cup fresh cilantro, chopped
- 3 cups steamed rice
- 2 pcs green chilies, sliced
- 1 tsp ground red chili powder
- 4 wedges lemon
Instructions
- Pat drumsticks dry and season lightly with salt and ground red chili powder.
- Heat 1-2 tbsp oil in a large skillet over medium-high heat.
- Sear drumsticks until browned on all sides, about 6-8 minutes; transfer to a plate.
- Reduce heat to medium and add sliced green chilies to the pan, sauté 1 minute.
- Pour in the tomato-based curry sauce and bring to a gentle simmer.
- Return drumsticks to the sauce, cover, and braise 20-25 minutes until cooked through, turning once.
- Uncover and simmer 3-5 minutes to thicken the sauce, spooning sauce over drumsticks.
- Stir chopped cilantro into the sauce or sprinkle over finished drumsticks.
- Serve drumsticks and sauce over steamed rice with lemon wedges on the side.
FAQs
Can I use skinless drumsticks?
Yes. You can use skinless drumsticks, but skin-on adds flavor and helps keep moisture during braising.
Can I substitute the sauce?
If you don’t have tomato-based curry sauce, use plain tomato sauce with curry powder to taste.
How long does it keep?
Leftovers refrigerate well for 2–3 days and can be reheated in a skillet with a splash of water.