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Dinner recipe · from the recipe book

Chicken Drumstick Coconut Curry with Butternut

Fall-off-the-bone drumsticks braised in a golden turmeric-coconut sauce with sweet butternut squash and tender spinach, spooned over fluffy quinoa.

Chicken Drumstick Coconut Curry with Butternut

Ingredients

  • 6 drumsticks800 gChicken drumsticks, skin onpatted dry
  • ¾ tsp5 gSaltdivided
  • 1 tsp3 gGround turmeric
  • 1½ tbsp8 gCurry powder
  • 1⅛ tsp2 gGround coriander
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp32 gTomato paste
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gLow-sodium chicken broth
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 cups cut200 gGreen beanstrimmed and cut into 2-inch pieces
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: slice the onion, mince the garlic, grate the ginger, cube the butternut, cut the green beans, rinse the quinoa and chop the cilantro.
  2. In a small bowl, mix the turmeric, curry powder, coriander and half of the salt; rub this spice mix all over the chicken drumsticks.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Brown the drumsticks in batches, about 3 minutes per side, and set them on a plate.
  4. Lower the heat to medium, add the onion and cook 5 minutes until soft. Stir in the garlic and ginger for 1 minute, then the tomato paste for 1 minute more.
  5. Pour in the coconut milk and chicken broth, scraping up the browned bits. Return the drumsticks, add the butternut, bring to a simmer, cover and cook on low for 30 minutes.
  6. Meanwhile, bring the quinoa, water and the remaining half of the salt to a boil in a saucepan, cover, simmer 15 minutes, then rest off the heat for 5 minutes and fluff.
  7. Add the green beans to the curry and simmer uncovered 8 to 10 minutes, until the beans are tender, the sauce thickens and the drumsticks reach 165°F (74°C) near the bone.
  8. Stir in the spinach until wilted, then the lime juice. Serve the curry over the quinoa topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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