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Curry Chicken Drumsticks

Recipes for Home and Restaurant

by Nadine Lloyd

Curry Chicken Drumsticks Recipe by Nadine Lloyd


(Serves 4)

  • 6 large chicken Legs

  • 3-5 medium potatoes – peeled and quartered

  • Vegetables – to serve

Curry Paste:

  • 1 small-medium onion – finely diced

  • 1 large thumb-sized piece of fresh ginger – grated

  • 2 large cloves garlic – trimmed and finely crushed

  • 2 medium red chilies – trimmed and finely diced

  • 2 tablespoons tomato paste

  • 1 tablespoon apple cider vinegar

  • 2-3 tablespoons mild or spicy curry powder

  • 1¾ tablespoons garam-masala powder

  • 1 tablespoon ground coriander powder

  • 1 tablespoon turmeric powder

  • 1 tablespoon chicken stock powder

  • 1 teaspoon Pink Himalayan salt

  • 1 teaspoon black cracked pepper

  • 1 tin (400ml) (1.7 cups) coconut cream or milk


Curry Paste:

Using a medium-sized bowl, combine all the curry paste ingredients together until fully incorporated, then set aside.

Using a deep baking dish (that fits in your air-fryer), evenly arrange the chicken legs and potatoes to form a nice even layer.

Pour the curry sauce over the chicken and potatoes, making sure to fully coat.

Bake in an air-fryer for 40 minutes at 170°C (338°F), or until the chicken and potatoes are cooked through.

Serve with vegetables.

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