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Baked Curry Chicken

  • Author: Katja from Savory Lotus
  • Yield: 12 drumsticks 1x



  • 12 chicken drumsticks

For the curry sauce

  • 2 TBS coconut oil, ghee, or butter (where to get good quality fats)
  • 1/2 onion, chopped
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric (like this)
  • 1/2 tsp garam masala (like this)
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cardamom powder
  • 4 TBS homemade bone broth (or water)
  • 1 medium tomato, quartered
  • 4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 4 cloves fresh garlic
  • 2 inch piece of fresh ginger
  • 1 tsp celtic sea salt
  • a nice handful of fresh cilantro (about a 1/4 cup)
  • OPTIONAL]: 1/4 tsp of cayenne if you want to add a little heat


  1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
  2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.
  3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
  4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.
  5. Preheat oven to 35o’F
  6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
  7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through. Enjoy!