Roasted Indian Curry Chicken Drumstickswith coconut mashed sweet potatoes / peas
The marinade for these drumsticks adds flavor and tenderizes the meat. Serve them over an Indian-spiced sweet potato mash with peas on the side.
Smarts: While a short marinade will work fine for the drumsticks, you'll get more flavor out of it if you let them marinate for a full day.
- Garlic - 3 cloves, peeled and smashed
- Coconut milk, light - 1/2 cup
- Curry powder, mild - 1 Tbsp
- Garam masala - 2 tsp
- Salt - 1 tsp
- Chicken drumsticks - 8 (sub boneless, skinless chicken thighs)
- Foil - for baking
- Sweet potatoes - 1 1/2 lbs, peeled and cubed
- Butter - 1 Tbsp
- Garam masala - 1/2 tsp
- Coconut milk, light - 1/4 cup
- Cilantro leaves - 2 Tbsp, chopped
- Peas, frozen - 2 cups
- Butter - 1 Tbsp
- Lemon juice - 1 tsp
- Marinate chicken - Smash garlic cloves and remove peels. Combine garlic, coconut milk (portion for drumsticks), curry powder, garam masala (portion for drumsticks), and salt in a baking dish or Ziploc bag. Add chicken drumsticks and turn to coat in marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Sweet potatoes - Peel and cube sweet potatoes. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- Heat oven to 425F / 218C.
- While oven heats, line a sheet pan with foil and brush with some cooking oil (to help prevent sticking).
- Remove chicken from marinade and place on prepared sheet pan in a single layer. (Discard marinade.) Season the tops of the chicken with some salt and pepper.
- Bake drumsticks until the skin is crisp and the chicken is cooked through, 25 to 35 minutes (depending on the size of the drumsticks; chicken is done when it reaches 165F / 74C).
- While chicken roasts, place sweet potatoes in a stock pot and cover with cold water. Bring to a boil and then simmer until the potatoes are fork-tender, 6 to 10 minutes.
- When potatoes are tender, drain and let steam for ~5 minutes to release moisture. Return potatoes to stock pot and mash with butter (portion for potatoes), garam masala (portion for potatoes), and coconut milk (portion for potatoes). Add some more coconut milk or a splash of water if needed. Season with some salt.
- Place peas in a microwave-safe bowl and cover with a damp paper towel. Microwave on high until heated through, 2 to 4 minutes. Stir in butter (portion for peas), lemon juice, and cilantro. Season with some salt.
- Serve drumsticks with mashed sweet potatoes and peas. Enjoy!
This meal has 28 reviews
Very tasty. Used the whole can of coconut milk.
Very easy to put together. I knew I had a busy day, so put chicken in marinade the night before and peeled the sweet potatoes. Awesome to come home to no prep. My husband does not like peas so we had broccoli.
Hubby and I loved it. Very simple to make, delicious results.
I used boneless chicken thighs instead of drumsticks, and broccoli instead of asparagus, but this meal is definitely a winner. The chicken was so flavorful!
About 3.5. We liked it overall, but would love it spicier. As often with Indian meals, we recommend buying a bottle of lime pickle and eating it on the side with the meal.
The chicken was delish, the sweet potatoes decent, the peas meh. Overall the adults liked, the kids didn't.