Drumstick Curry Recipe By Tasty

Steps:

• In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

Steps:

• Add oil in a pan on medium heat. To this, add mustard seeds, fenugreek seeds, curry leaves, and shallots. Saute until mustard seeds pop.
• Add garlic, onion paste and tomato puree and cook well. Once the raw onion is cooked, add seasonings (chili powder and coriander powder) and cook well until spices are no longer raw (5-7 minutes).
• Add drumsticks and salt and cook on low heat. To this, add tamarind paste and boil for 10 minutes until the drumsticks are cooked.
• Finally, add coconut milk and simmer for 10 minutes.
• Serve with hot dosas (lentil-rice crepes) or steamed white rice.