2/3 cup finely chopped onion (100g)
6 cloves garlic
2 tablespoons grated ginger
1/2 cup chopped cilantro
12 small chicken drumsticks (approximately 1.5 kg)
2 tablespoons olive oil
1 cup coconut milk (240ml)
1 cup water (240ml)
2 1/2 cups chicken broth (600ml)
1 tablespoon ground cinnamon
1/2 teaspoon ground turmeric
2/3 cup finely chopped onion (100g)
6 cloves garlic
2 tablespoons grated ginger
1/2 cup chopped cilantro
12 small chicken drumsticks (approximately 1.5 kg)
2 tablespoons olive oil
1 cup coconut milk (240ml)
1 cup water (240ml)
2 1/2 cups chicken broth (600ml)
1 tablespoon ground cinnamon
1/2 teaspoon ground turmeric
Mince the onion, garlic, ginger, and half of the cilantro in a processor
Pulse until you get a paste
Season the chicken drumsticks with this paste
In a large skillet, heat the olive oil over medium heat
Add the chicken and cook, turning occasionally, for about 5 minutes or until golden brown on all sides
Mix the coconut milk with water and add it to the chicken along with the chicken broth, cinnamon, and turmeric
Reduce heat and simmer, turning the drumsticks occasionally, for about 25 minutes or until tender
Transfer the drumsticks to a serving dish and conserve the skillet over low heat
Boil the liquid left in the skillet for approximately 5 minutes or until it reaches a consistency like sauce
Check seasoning
Return the chicken to the skillet and let it warm well over low heat
Dust with the remaining cilantro
Serving suggestion: Serve with rice
Approximately 150 calories per serving
