This is a one pan chicken curry that basically cooks itself. You whisk together a coconut and red curry sauce, stir in the rice, sit the drumsticks on top, and let the oven do the rest. No frying, no standing over the stove.
The rice cooks right in the curry sauce underneath the chicken, so it soaks up all that coconut, lime and red curry flavour. The drumsticks go golden on top while the rice turns fragrant and fluffy below.
One dish, minimal effort, and a proper flavour packed dinner. It is a genuine weeknight wonder.
Why You’ll Love It
It is a true one pan dinner, the rice cooks in the sauce right under the chicken, so there is no separate pot and barely any washing up. There is no frying, you whisk, top and bake, the red curry and coconut bring big flavour for little effort, and drumsticks keep it budget friendly. It is the kind of hands off dinner that tastes like much more work than it is.
The Shortcut That Makes It Work
Everything cooks in the one dish, and there is no browning. You whisk the coconut milk, red curry paste and flavourings straight into the dish, stir in the rice, sit the drumsticks on top and bake. The rice cooks in the sauce and the chicken roasts above it, so a quick whisk turns into a full dinner with no fuss.
Handy Tips
Whisk the sauce well before the rice goes in so the curry paste is evenly through it. Sit the drumsticks skin side up so they colour and crisp while the rice steams below. Check the rice near the end, if it is still firm give it another 10 minutes, and let the dish rest for 10 minutes after baking, that resting time is what gives you juicy chicken and fluffy rice. Finish with extra lime.
What To Serve With It
It is a full meal in a dish. A simple green salad, steamed greens or some wilted Asian greens on the side round it out nicely.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a small splash of water to loosen the rice. It packs well for lunch the next day.
Other Recipes You’ll Love
If you enjoyed this Chicken Curry with Drumsticks, here are a few more ideas to add to your rotation:
Chicken Curry with Drumsticks
Prep Time 15 minutes 
Cook Time
45 minutes 
Total Time 1 hour 
Ingredients
Equipment
Method
- Preheat your oven to 200°C.
- In an ovenproof baking dish, whisk together the coconut milk, water, red curry paste, sugar, fish sauce, lime juice and stock powder until smooth.
- Add in the green onions and rice, then give it a quick stir.
- Season the chicken legs with salt and pepper and place them skin-side up on top of the rice.
- Bake uncovered for 45 minutes. Check the rice – if it’s still a little firm, pop it back in for another 10 minutes.
- Once out of the oven, let it sit for 10 minutes before serving. That’s the secret to super juicy chicken and fluffy rice!
- I love topping it with extra lime wedges and a sprinkle of fresh herbs if I’ve got some on hand.
Nutrition
Video
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FAQs
Do I need to brown the chicken first?
No. The drumsticks roast on top of the rice and go golden in the oven, so they go in raw, skin side up. No frying needed.
Can I use chicken thighs instead of drumsticks?
Yes. Bone-in thighs work well and stay juicy. Keep them skin side up so they colour on top as the rice cooks.
What can I use instead of fish sauce?
Fish sauce adds savoury depth. A splash of soy sauce or tamari works instead, though the flavour will be a little different.
My rice was still firm, what happened?
Ovens vary, so it sometimes needs a little longer. Give it another 10 minutes, and always let it rest 10 minutes at the end to finish the rice.
