Chicken Drumstick Curry

It's the season of drumsticks here at my home and every other visitor of my house gets to enjoy atleast 4-5 drumsticks for free. But we take it for granted and hardly cook dishes using drumstick or the moringa leaves. Even the drumstick flowers carry nutritional benefits for our eyes and eye sight, i should give it a try next time to put these flowers into rasam or just a drumstick flower tea.

Today i had a craving to eat chicken and asked my mom to buy chicken for me but i had this idea of cooking chicken curry with drumstick slowly cooked with coconut milk. So i had reserved this idea in my mind for few days to make this curry and trust me it's definitely a bomb! Needless to say the flavors of slow cooked drumstick and the coconut milk makes this dish so very exotic! Do give it a try and share your valuable feedback - it really matters a lot. Happy Cooking :)

1 drumstick
2 sprig curry leaves
1 cup thick coconut milk
500 gms of chicken
2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tbsp cooking oil
1 tsp fennel seeds
1 large onion
2 medium sized tomatoes
1 tsp ginger garlic paste
1 green chilli, slit vertically
1 tsp cumin powder
1/2 tsp turmeric powder
1.5 cups of water

Steps:

1. Heat a kadai or wok with a tbsp oil. Add fennel seeds and curry leaves.

2. After a minute, add sliced onions and green chilli. Saute till onions become translucent.

3. Add salt to quicken the process.

4. Add ginger garlic paste and cook till the raw smell goes away.

5. Add tomatoes and cook until mushy.

6. Add drumsticks.

7. Add chicken pieces and cook for 2-3 minutes.

8. Add all spice powders mentioned above and mix well.

9. Add 2 cups of water and cover it with a lid. Cook on medium flame for about 15 minutes.

10. Add cocounut milk.

11. Add salt

12. Cook it for 5 minutes on medium flame.

13. simmer until oil oozes out or the desired consistency.

14. Serve the chicken drumstick curry with white rice or roti/idli/dosa/poori.

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