Kale + Spinach + Cilantro = A rich leafy green Chicken Curry.

saag_chicken_watermarkGreen leafy Chicken Drumstuck Curry

  • Season the chicken drumsticks  with salt, pepper and olive oil.
  • Bake in the oven for 30 minutes on 275°.
  • Heat 2 tablespoons olive oil
  • 1.5 lbs chicken drumsticks
  • 2 tablespoons ghee
  • 1/3 cup finely sliced onion
  • 2 garlic cloves
  • 2 coin shaped ginger slices
  • 1/2 teaspoon red pepper
  • 1 1/2 cup chicken broth
  • A handful of Spinach leaves
  • A handful of Kale
  • A handful of Cilantro
  •  Heat the olive oil over medium heat add ghee, onions, ginger, garlic, cumin seeds, curry leaves, green chillies. Add salt, turmeric, cumin powder and red chilli powder and saute for 4-5 minutes on medium  heat.

  • In a blender, combine the Kale, Soinach and Cilantro and add a few table spoons of water. Blend till the leaves are nice and smooth.

  • Pour the green puree into the hot pan and combine gently with the onions and other aromatics and let the mixture come to a gentle boil.

    From the oven, place the cooked chicken drumsticks into the sauce and gently fold the green sauce and drumsticks together. Serve the curry over rice or a gluten free bread on the side.

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