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Bhuna-style chicken drumstick curry

Raid the spice rack and transform the humble chicken drumstick into this fragrant curry. Slowly cooked with ginger, cardamom and cinnamon, impress your guests with this flavour packed dish.

733 calories per serve

Allergens: Recipe may contain peanuts, tree nuts, milk and lactose.

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23 Ingredients


  • 8 (about 1.8kg) chicken drumsticks

  • 2 tbs ghee

  • 2 large brown onions, thinly sliced

  • 2 cinnamon sticks

  • 3 cardamom pods, crushed

  • 1 tsp cumin seeds

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 1⁄2 tsp ground turmeric

  • 500ml (2 cups) passata

  • 250ml (1 cup) Massel Stock Chicken Style

  • 2 small fresh red chillies, halved, plus extra, thinly sliced, to serve

  • Fresh coriander sprigs to serve

  • Steamed basmati rice to serve

  • Natural yoghurt, to serve (optional)
  • Marinade


  • 4 garlic cloves, crushed

  • 3cm-piece fresh ginger, peeled, finely grated

  • 1 tsp ground cumin

  • 1 tsp table salt

  • 1⁄2 tsp ground coriander

  • 1⁄2 tsp ground chilli

  • 1⁄2 tsp ground turmeric

  • 2 tbsp vegetable oil

5 Method Steps


  • Step 1

    To make the marinade, combine all the marinade ingredients in a large bowl.

  • Step 2

    Add the chicken

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    (8 (about 1.8kg) chicken drumsticks) to the bowl. Turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.


  • Step 3

    Heat the ghee (2 tbs ghee) in a large frying pan over medium-high heat. (Alternatively, use the Browning function on a slow cooker.) Add half the chicken. Cook for 8 minutes or until golden brown. Transfer to the slow cooker. Repeat with the remaining chicken.

  • Step 4

    Add the onion (2 large brown onions, thinly sliced) to the pan. Reduce heat to medium. Cook, stirring, for 10-15 minutes or until dark brown. Add cinnamon (2 cinnamon sticks), cardamom (3 cardamom pods, crushed), cumin (1 tsp cumin seeds), ground coriander (1 tsp ground coriander), garam masala (1 tsp garam masala) and turmeric (1⁄2 tsp ground turmeric). Stir for 1 minute or until aromatic. Stir in passata (500ml (2 cups) passata), stock (250ml (1 cup) Massel Stock Chicken Style) and fresh chilli (2 small fresh red chillies, halved, plus extra, thinly sliced, to serve). Season with salt (1 tsp table salt). Bring to the boil. Transfer to the slow cooker. Cover and cook on High for 3 hours or until chicken is tender and cooked through.

  • Step 5

    Sprinkle the curry with fresh coriander (Fresh coriander sprigs to serve) and extra fresh chilli (1⁄2 tsp ground chilli). Serve with rice (Steamed basmati rice to serve) and yoghurt (Natural yoghurt, to serve (optional)), if using.
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Recipe Notes

Bhuna curries are all about frying the onion, spices and tomato, and not adding too much stock, to give the meat amazing flavour.

Image by Kathy Knudsen And Brett Stevens

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