Drumstick Curry

Complexity: 2/5

Ingredients:

• 1 pound drumsticks, trimmed and cut into 1-inch pieces
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 thumb-sized piece of ginger, minced
• 1 teaspoon garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon red chilli powder (adjust to taste)
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1/4 cup cilantro, chopped

Instructions:

1. Heat a tablespoon of oil in a large pot over medium heat. Add the onions and cook until softened about 5 minutes.
2. Add the ginger, garlic, and spices and cook for another minute.
3. Add the tomatoes and salt and cook until the tomatoes are soft and mushy about 10 minutes.
4. Add the drumsticks to the pot and stir to coat in the masala.
5. Add the coconut milk and enough water to cover the drumsticks. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, or until the drumsticks are cooked through.
6. Garnish with cilantro and serve with rice or naan bread.

Tips:

• For a richer flavour, marinate the drumsticks in the masala for 30 minutes before cooking.
• If you don't have coconut milk, you can use whole milk or heavy cream instead.
• Add more or less red chilli powder to taste.
• Serve with your favourite Indian sides, such as rice, naan bread, dal, or raita.

Tips for beginners:

• If you're new to Indian cooking, don't be intimidated by the list of spices. You can buy all of them at most Indian grocery stores, and they'll keep for a long time in your pantry.
• When making the masala, start with a small amount of red chilli powder and add more to taste. Indian food can be spicy, but you don't want to make it too hot to eat.
• Don't overcrowd the pot when cooking the drumsticks. If necessary, cook them in batches so that they brown evenly.
• Be patient when simmering the curry. This is what will give the drumsticks time to absorb all of the flavours.