Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Drumsticks simmered in a simple tomato curry sauce with spinach stirred through.
Equipment: Large pan with a lid
Measures and names
Ingredients
- 8 chicken drumsticks
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tbsp medium curry powder
- 1 400 g tin of chopped tomatoes
- 200 g frozen spinach
- 150 g plain yoghurt
- Salt and black pepper
Method
- Heat the oil in a large pan and brown the drumsticks all over for 8 minutes. Lift out.
- Soften the onion in the same pan for 5 minutes, then stir in the garlic and curry powder for 1 minute.
- Add the tomatoes and half a tin of water, return the chicken, cover and simmer for 30 minutes until cooked through.
- Stir in the spinach until hot, take off the heat, swirl in the yoghurt and season.
Swaps and tips
Pull the skin off the drumsticks for a less fatty sauce, or leave it on for flavour. Stir the yoghurt in off the heat so it doesn't split.
Easy variations
- Use thighs instead of drumsticks
- Swap the spinach for frozen peas or cauliflower
- Add a pinch of chilli for more heat
- Use a tin of coconut milk instead of yoghurt for a dairy-free curry
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 11 g | 4 g | 26 g | 440 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
