Chicken Drumstick Curry with chutney

A tangy chicken drumstick curry made with green chutney and steaming hot rice can be the perfect meal on a cold day.

Again, this is a simple recipe with readily available ingredients. I find that making chutney with all the fresh ingredients, results in smooth gravy.

Green chilies, coriander leaves and lemon are good sources of vitamin C. These ingredients make the curry perfect for a cold day. It is actually good for someone who has the cold!

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Chicken Drumstick Curry with green chutney                    Serves 2 to 3

Ingredients:

Chicken drumsticks – 5 to 6

Potato – 1 large or 2 small (cut into chunks)

Onion – 1 large (chopped finely)

Mustard oil – 4 tblsp

Garam masala powder – ½ tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Turmeric powder – 1/3 tsp

Green chilies – 2 (slit)

Salt – to taste

Butter – 1 tblsp

For the marinade

Ginger garlic paste – ½ tblsp

Vinegar – 1 tblsp

Red chilli powder – ½ tsp

Garam masala powder – ½ tsp

Salt – ½ tsp

For the green chutney

Tomato – 2 medium

Coriander leaves – a small bunch

Garlic cloves – 4

Green chilies – 2

Lemon – ½ (squeezed)

Sugar – ½ tsp

Salt – ½ tsp

Method:

1.    Wash and clean the chicken drumsticks. Make 2 slits on each of them.

2.    Mix all the ingredients for the marinade. Pour this over the chicken pieces. Rub the marinade on to the chicken drumsticks. Leave aside for at least an hour.

3.    Roast the tomatoes on a naked flame till charred completely. Rub the skin to remove it. Wash it with water and chop it roughly.

4.    Chop up the rest of the ingredients for the green chutney. Squeeze in the lemon. Grind them to a fine paste.

5.    Heat a tablespoon of mustard oil in a shallow pan. Fry the chicken drumsticks till they get a nice colour on the outside. Let them rest for 5 to 10 mins.

6.    In a deep pan, heat 3 tblsp of mustard oil. Fry the potato till they are golden in colour. Remove and keep aside. Fry the onion till they are golden brown.

7.    Add in the left over marinade into the pan and cook till oil separates. Next add in the green chutney and cook till the oil starts separating.

8.    Put the potato pieces back into the pan and cook with the masala for a minute. Add in the chicken drumsticks and cook on medium heat for a minute or two.

9.    Now, cover and cook on low heat for 2 mins.  Add in 2 to 3 cups of water into the pan and bring to a boil. Season it to taste. Add in some slit green chilies. Cover and cook on low heat till the chicken and potatoes are done. Add in a tablespoon of butter. Sprinkle some garam masala powder and mix well. Cook till the butter has melted completely.

10. Sprinkle some garam masala powder on top and serve the curry with steaming hot rice.

© Rinki’s Kitchen