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Chicken Curry with Drumsticks served in dish
Steph de Sousa

Chicken Curry with Drumsticks

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CURRY CHICKEN LEG RICE BAKE = DINNER MAGIC! 🍛🍗
This one’s a no-fuss flavour bomb! Juicy chicken legs baked right on top of coconut curry rice – the oven does all the work and the flavour is out of this world. I love recipes like this because it all goes into one pan, and what comes out is a saucy, spicy, comfort food hug in a dish! 😍
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 1089
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 8 chicken legs
  • 100 g red curry paste
  • 1 tbsp chicken stock powder
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 4 green onions sliced
  • 1.5 cups basmati rice
  • 400 g can coconut milk
  • 2.5 cups water
  • Salt and pepper

Equipment

Method
 

  1. Preheat your oven to 200°C.
  2. In an ovenproof baking dish, whisk together the coconut milk, water, red curry paste, sugar, fish sauce, lime juice and stock powder until smooth.
  3. Add in the green onions and rice, then give it a quick stir.
  4. Season the chicken legs with salt and pepper and place them skin-side up on top of the rice.
  5. Bake uncovered for 45 minutes. Check the rice – if it’s still a little firm, pop it back in for another 10 minutes.
  6. Once out of the oven, let it sit for 10 minutes before serving. That’s the secret to super juicy chicken and fluffy rice!
  7. I love topping it with extra lime wedges and a sprinkle of fresh herbs if I’ve got some on hand.

Nutrition

Calories: 1089kcalCarbohydrates: 70gProtein: 51gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 240mgSodium: 897mgPotassium: 933mgFiber: 5gSugar: 9gVitamin A: 4303IUVitamin C: 13mgCalcium: 117mgIron: 5mg

Video

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