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Dinner recipe · from the recipe book

Peanut Coconut Chicken Drumstick Curry

Tender, bone-in drumsticks braised in a rich peanut-coconut sauce with ginger and lime, with soft cauliflower and spinach over fluffy white rice.

Peanut Coconut Chicken Drumstick Curry

Ingredients

  • 6 drumsticks800 gChicken drumsticks, skin onskin removed if you like
  • 4¼ cups florets450 gCauliflowercut into bite-size florets
  • 1¾ cups400 gCoconut milk, cannedshaken
  • 3 tbsp50 gPeanut butter, no salt added
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp10 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 cup240 gLow-sodium chicken broth
  • 1 tbsp15 gLow-sodium soy sauce
  • 1¾ tsp packed8 gBrown sugar
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • 1 tbsp15 gCanola oil
  • ¾ tsp4 gSaltdivided
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Prep first: slice the onion, mince the garlic, grate the ginger, cut the cauliflower into florets, rinse the rice, chop the cilantro and roughly chop the dry-roasted peanuts.
  2. Pat the chicken drumsticks dry and season them with half of the salt.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Brown the drumsticks on all sides, about 8 minutes, then move them to a plate.
  4. Lower the heat to medium, add the onion and cook until soft and golden, about 6 minutes. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Whisk in the coconut milk, chicken broth, peanut butter, soy sauce and brown sugar until smooth. Return the drumsticks with their juices, bring to a simmer, cover and cook gently for 25 minutes.
  6. Meanwhile, bring the rice, water and the remaining half of the salt to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off the heat 5 minutes, then fluff.
  7. Add the cauliflower to the curry, cover and simmer 12 to 15 minutes, until the cauliflower is tender and the drumsticks reach 165°F (74°C) near the bone.
  8. Stir in the spinach until wilted, then stir in the lime juice.
  9. Serve the curry over the rice, topped with the cilantro and the chopped dry-roasted peanuts.

Contains: Peanuts, Gluten, Soy.

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

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