NUTRITION

SERVINGS

INGREDIENTS

3 whole chicken drumsticks

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 cup crushed tomatoes

0.25 cup full-fat coconut milk

0.5 tsp turmeric powder

1 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large deep skillet or pot over medium-high heat.

• 2

  Place the chicken drumsticks in the pan and sear until golden brown on all sides, approximately 6 minutes, then remove and set aside.

• 3

  In the same pan, add the diced onion and sauté for 4 minutes until softened and translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 5

  Add the turmeric, garam masala, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the crushed tomatoes and coconut milk, whisking gently to create a smooth sauce.

• 7

  Return the chicken drumsticks to the pan, nestling them into the sauce.

• 8

  Reduce heat to low, cover with a lid, and simmer for 20 to 25 minutes until the chicken is fully cooked and tender.

• 9

  Serve the curry in a deep bowl over the warm basmati rice and garnish with fresh chopped cilantro.