Roasted Indian Curry Chicken Drumsticks
with coconut mashed sweet potatoes / spicy asparagus coins
The marinade for these drumsticks adds flavor and tenderizes the meat. Serve them over an Indian-spiced sweet potato mash with asparagus 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
- Ghee - 1 Tbsp
- Garam masala - 1/2 tsp
- Coconut milk, light - 1/4 cup
- Asparagus - 1 lb, sliced into thin rounds / coins
- Cilantro leaves - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Spicy Mayo (leftover from Monday) - ~1/4 cup
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)
Asparagus - Slice asparagus into thin rounds / coins. (Can be done up to 3 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 ghee, 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.
While potatoes are boiling / steaming, heat a saute pan or wok over medium heat. Add oil and then asparagus to heated oil. Saute asparagus until tender and browned in spots, 4 to 5 minutes. Set aside to cool slightly. Toss asparagus with leftover spicy mayo and cilantro.
Serve drumsticks with mashed sweet potatoes and asparagus. Enjoy!
Mashed sweet potatoes were good. We used chicken tenders and it was a bit too much marinade. Was yummy though, would make again.0 Helpful
Loved the sweet potatoes especially. This is the first Indian-spiced dish that my husband has raved about0 Helpful
This was really good, had to thicken it up a little bit w/ corn starch for my fiance's liking, but once we got it all seasoned, it was delicious.0 Helpful
A bit bland for a CS meal. Probably due to my family’s needs to change recipe (tamarind paste instead of tomato paste, less curry powder, more coconut milk...), but also prepped 5 days ago so maybe sweet potatoes no longer as fresh?0 Helpful
Chicken was good. I really liked the sweet potatoes and the asparagus (Paleo) but my 4 year old and husband weren't impressed. I think I'd make it again but I would use thighs, I gave drumsticks a chance and the price was great but I just don't like tendons...0 Helpful
Loved it. Husband did say he wanted it to be a little more spicy tho. Also loved the sides. I will definitely cook this again.0 Helpful