Best served over steamed rice or similar grains.
Hey You’ll, Weekend is finally here – WoooooHoooooo! Nothing excites you like a Friday night…. You not only get to stay up till late but also sleep in the next day…Aaaah, the mere thought of it is so calming or maybe in my head 🙂 Well, the only thing, I worry about is what to make on Saturday morning – especially if you get up late! Then the best idea is to have a home cooked brunch and then get on with rest of the weekend activities. So, I wanted to share this aromatic and gorgeous looking recipe of ‘Chicken Drumstick and Veggies in Spicy Coconut Cream Sauce‘. Which I usually serve with steamed rice however it goes with any grain of your choice or bread. The rich coconut cream along with the fresh chili, garlic paste gives it the aromatic and spicy taste. The combination of carrots, peas, chicken and rice, makes it a stunning looking dish.
This recipe always works when I’m short on time as chicken drumstick cooks really fast. The meat is thin and tender and the addition of mixed vegetables makes it a filling n well-balanced dish. This time, I’ve also added some chopped almonds to give it that extra crunch. It’s also a great recipe to use some of those already opened coconut cream/milk can (Yes, you can substitute cream with coconut milk – just reduce the milk quantity to half or the sauce would turn into a thin curry). Infact, if you know that you would not have any time before brunch the next day, you can cook this recipe a night before. Then store rice and cooked chicken in separate containers in the refrigerator. And next day, all you need to do is assemble them together and serve hot. Hope, you enjoy the recipe as much as it’s enjoyed in my family ~ Happy Weekend
