Green leafy Chicken Drumstuck Curry
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.