Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. These drumsticks are tender, delicious, and packed with so much flavour from its delicious marinade made of yellow curry powder, Worcestershire sauce, balsamic vinegar, garlic, and paprika. It's seriously the most flavourful way of adding protein into your diet. Plus, marinate the chicken in advance to make dinner even faster on a busy weeknight -- all you have to do is pop them in the oven about 45 minutes before dinner. Plus, the longer you marinate them, the more flavour they will absorb.
Why You'll Love Baked Curried Chicken Drumsticks
- Yellow curry is delicious and nutritious. Baked curried chicken drumsticks are full of flavour thanks to yellow curry powder. This special blend of coriander, ginger, turmeric, cumin, and fenugreek provides great taste and boasts health benefits.
- The secret ingredients. Balsamic vinegar and Worcestershire sauce shine in the marinade for these baked curried chicken drumsticks. These two ingredients help break down the proteins and fats, which means more tender meat. Plus, they add a dash of sweetness with no added sugars.
- Great on their own or with sides. These baked curried chicken drumsticks make a great meal by themselves, and they pair well with any sides you can think of such as Coconut Rice, Crispy Leaf Potatoes, Roasted Garlic Green Beans, Mashed Potatoes, or Roasted Cauliflower.
To make baked curried chicken drumsticks, you will need a large half sheet baking pan and the following ingredients:
- chicken drumsticks - You need about 3 lbs. or 10 drumsticks. I keep the skin on because crispy skin is everything. You can remove the skin if you prefer, but the texture may be slightly drier.
- olive oil
- salt and pepper
- yellow curry powder
- Worcestershire sauce
- balsamic vinegar
- fresh parsley - optional, for garnish when serving.
How to Make the Best Baked Curried Chicken Drumsticks
- Marinate the chicken. In a small mixing bowl, combine oil, garlic, salt, pepper, paprika, curry powder, Worcestershire sauce and balsamic vinegar and mix well with a spoon until smooth. Using a paper towel, pat dry the chicken drumsticks. Place them into a ziploc bag, along with the marinade, and toss to combine with the chicken. Press the air out of the bag and seal tightly. Press the marinade around the chicken thighs to fully coat. Place the ziploc bag in the refrigerator and marinate for at least 1 hour, up to overnight.
- Bake the chicken. Arrange the marinated chicken drumsticks on a large half sheet baking pan and bake in a 400 F preheated oven for 40-45 minutes, turning over once halfway through baking, until the skin is crispy and the internal temperature for the chicken reaches 165 F as read on a meat thermometer.
- Serve. Let the drumsticks cool for 5 minutes, then garnish with parsley and serve.
Storing and Freezing Instructions
- How to store: Allow the chicken drumsticks to cool to room temperature, then transfer to a shallow airtight container and store in the refrigerator for up to 4 days.
- How to reheat: Reheat these baked curried chicken drumsticks uncovered in a 325 F preheated oven for about 20 minutes until warmed through. You can brush or spray them with oil for extra crispy skin. You can also reheat them in the microwave (in increments of 20 seconds until heated all the way through), but they retain their taste and texture better when reheated in the oven.
- How to freeze: Allow the cooked chicken drumsticks to cool to room temperature, then transfer them to an airtight container or freezer bag. Eliminate as much air as possible to avoid freezer burn. Store in the freezer for up to 3 months.
More Chicken Recipes
- 60 Best Chicken Recipes
- Sheet Pan Curry Chicken and Vegetables
- Chicken Marsala
- Creamy Lemon Chicken Piccata
- Easy Chicken Parmesan (Parmigiana)
- White Chicken and Spinach Lasagna
- Kung Pao Chicken
- Parmesan Crusted Chicken
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