This is a quick and easy weeknight meal that has lovely flavor and comes together quickly. You could easily substitute chicken breasts or thighs, if you prefer but you may have to adjust the cooking time.  I love lots of curry and turmeric, but you can adjust to taste. Serve the chicken over steamed rice and your favorite vegetables.

Serves 3


  • 2 tablespoons ghee or virgin coconut oil
  • 6 chicken drumsticks
  • Kosher salt, freshly ground pepper
  • 1 large onions, finely chopped
  • 4 medium red potatoes, quartered
  • 4 garlic cloves, minced
  • 2 tablespoons freshly minced ginger
  • 2 tablespoons sweet curry powder (I love Penzey’s)
  • 1 tablespoon turmeric
  • 1 teaspoon smoked paprika
  • 1 cups chicken stock
  • 1 13.5-ounce can unsweetened coconut milk
  • Juice of 1 lime, plus wedges for serving
  • 1 cup cilantro leaves for serving
  • Sliced jalapeño, optional garnish
  • steamed rice for serving


Heat ghee in a large skillet, preferably cast iron, over medium-high heat. Pat chicken dry wth paper towels and season chicken generously with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer chicken to a plate (it will not be cooked through) and keep warm.

Reduce heat to medium and add onions, garlic and ginger to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add the curry and turmeric and stir for about 2 minutes. Add stock and coconut milk, then chicken and quartered potatoes. Bring to a boil, then reduce heat and simmer, uncovered, until the chicken and potatoes are tender and cooked through as sauce thickens about 40–45 minutes. When chicken is done, squeeze in fresh lime juice and top with fresh cilantro and jalapeño if using.

Serve chicken over steamed rice and ladle thickened sauce atop.  Serve with extra cilantro and lime wedges as desired.  Enjoy!