Curried Chicken Legs

Juicy curried chicken legs with coconut milk and Indian spices, baked or air-fried to golden perfection. A quick, easy and flavorful way to enjoy drumsticks.

If you’ve ever stood in front of a fridge full of chicken legs wondering what to do with them, this recipe is your answer. These curried chicken legs are juicy, crisp-skinned, and full of warm, earthy flavor from turmeric and curry powder. Coconut milk keeps everything tender and moist, and the best part is that you can bake or air-fry them, depending on what your evening looks like.

The flavor is deep but not overpowering. I’d describe it as gently spiced, with that mellow richness that coconut milk brings to the table. It’s not a full-blown curry sauce but more of a marinade that clings to the chicken and caramelizes in the heat. You can eat them hot from the oven, pile them into a lunchbox, or shred the meat later for wraps or grain bowls.

I’ve made these so many times that I’ve stopped measuring most of the spices. Once you get a feel for what you like, you can tweak things easily. It’s also a great one for batch cooking. You can scale it up, marinate overnight if you’ve got time, or toss it all together right before cooking. It works.

We love serving them with basmati rice, and some Indian curry sides like poppadoms, onion bhajis, or samosas. We also love dipping them in mango chutney or a dish of cooling cucumber yogurt raita. Or serve them alongside a few curries, like Prawn Curry or Salmon Curry.

Why You'll Love This Recipe

1. Quick to prepare with minimal chopping
2. Budget-friendly cuts of meat
3. Flexible: bake or air-fry
4. Freezer-friendly
5. Uses pantry ingredients
6. Naturally dairy-free and gluten-free
7. Great for meal prep
8. Packed with flavor without being spicy (unless you want it to be)
9. Works hot or cold
10. Easy to double or triple
11. Control the heat by using mild or hot curry powder.

Curry Powder

Curry powder, like garam masala, is a spice blend that varies depending on the brand or who’s mixing it. Most versions include turmeric, cumin, coriander, and fenugreek.

Some are mild and a bit sweet, others bring more heat. I usually go for a mild version, then add extra chili or cayenne if I want a bit of a kick.

If you’ve only got garam masala, that works too. It leans more aromatic than hot, so you’ll get a different flavor, but it still works beautifully with coconut milk and chicken.

Ingredients

• Chicken legs (drumsticks) - You need 8 chicken legs, approximately 2 pounds. If using frozen, safely thaw first.
• Coconut Milk - for best results, use the full-fat coconut milk from a can, not the drinking one in the carton.
• Oil - Vegetable oil, for cooking the curried chicken legs.
• Curry powder - use mild or hot curry powder, depending on how spicy you like it. You can also use Garam Masala - a blend of Indian spices.
• Ground Turmeric - a classic Indian spice with an earthy flavor and deep yellow color. Or try ground coriander.
• Garlic Powder, Onion Powder, and Salt - to flavor and season the chicken legs.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this curried chicken legs recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Pat the chicken legs dry with paper towels and set aside.

Add the coconut milk, oil, curry powder, turmeric, garlic powder, onion powder, and salt to a large bowl and whisk to combine.

Add the chicken legs and stir to coat them with the curried marinade. If you have time, you can cover the bowl and refrigerate for an hour, or overnight, for the flavors to marinade. Alternatively, you can cook them right away.

To cook in the air fryer:

Place the chicken legs into the basket of the air fryer (cook in batches if the basket is small).

Cook at 380°F (190°C) for 10-12 minutes, then use your tongs to flip the drumsticks. Cook for 10 more minutes or until they are cooked through (the internal temperature of the drumsticks with a meat thermometer is 165°F).

To oven bake:

Preheat the oven to 400°F (200°C).

Add the marinated curried chicken legs to a large rimmed baking sheet in a single layer. Try not to overcrowd them or they won't crisp up all around. Use two sheets if necessary.

Place your tray in the oven and bake for 40 minutes or until your chicken legs are cooked through and the skin is lightly browned and golden.

To check they are done with a meat thermometer; the internal temperature should read 165°F or 74°C).

Serving Suggestions

1. On rice is a classic way to enjoy curried chicken legs. You can serve it with plain steamed rice or flavored rice like coconut rice or biryani rice.
2. They can also be served with Indian flatbread like naan bread, which is perfect for scooping up the flavorful sauce. You can buy it from the grocery store, or try making your own! This is an easy no-yeast recipe that's ready in 15 minutes: Naan Bread.
3. Add some curried chicken legs to a salad - try a bed of mixed greens, cucumber, and tomato for a healthy and flavorful salad.
4. Roast some vegetables like sweet potato, carrot, and onion, and serve them alongside the curried chicken legs for a hearty and nutritious meal.
5. Serve with some creamy mashed potatoes for a comfort food meal.
6. In a sandwich: Shred the chicken and make a sandwich with some greens, cucumber, and tomato.
7. Serve the curried chicken legs with a side of mango chutney or raita for some extra sweetness and tanginess.

10 Easy Variations

1. Add chili flakes or cayenne for extra heat
2. Swap drumsticks for bone-in thighs
3. Use Greek yogurt instead of coconut milk for a tangier flavor
4. Add fresh grated ginger to the marinade
5. Sprinkle with chopped cilantro before serving
6. Add a squeeze of lime before serving
7. Stir in a spoonful of mango chutney to the marinade
8. Use smoked paprika for a smoky twist
9. Add honey or brown sugar for a sweet-spicy glaze
10. Toss in some chopped green onions before roasting

Storage, Freezing, and Make Ahead

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken legs in a sealed bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Make Ahead: You can marinate the chicken up to 24 hours ahead. The flavor gets better the longer it sits.

Reheat in the oven at 350°F until warmed through or in the air fryer for a few minutes to bring back the crisp.

FAQ

📖 Recipe

Curried Chicken Legs

These tasty Curried Chicken Legs are marinated in coconut milk and Indian spices, before being oven baked or air fried to perfection. Crispy outside, juicy inside, and full of bold curry flavors.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American

Keyword: curried chicken legs

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Marinating time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 4

Calories: 691kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• Bowl
• Air fryer or oven

Ingredients

• 8 chicken legs drumsticks
• ½ cup canned coconut milk
• 2 teaspoons curry powder mild or hot, or garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 2 tablespoons olive oil

Instructions

• Pat the chicken legs dry with paper towels and set aside.
• Add the coconut milk, oil, curry powder, turmeric, garlic powder, onion powder, and salt to a large bowl and whisk to combine.
• Add the chicken legs and stir to coat them with the curried marinade. If you have time, you can cover the bowl and refrigerate for an hour, or overnight, for the flavors to marinade. Alternatively, you can cook them right away.

To cook in the air fryer:

• Place the chicken legs into the basket of the air fryer (cook in batches if the basket is small).
• Cook at 380°F (190°C) for 10-12 minutes, then use tongs to flip the drumsticks and cook for 10 more minutes or until they are cooked through (the internal temperature of the drumsticks with a meat thermometer is 165°F).

To oven bake:

• Preheat the oven to 400°F (200°C).
• Add the marinated curried chicken legs to a large rimmed baking sheet in a single layer. Try not to overcrowd them or they won't crisp up all around. Use two sheets if necessary.
• Place the tray in the oven and bake for 40 minutes, turning halfway, or until the chicken legs are cooked through and the skin is lightly browned and golden.
• To check they are done with a meat thermometer, the internal temperature should read 165°F (74°C).

Tried this recipe?Head down to the comments and give it a star rating!

Notes

Top tip:

Marinating the chicken legs in the curried coconut sauce for at least 30 minutes before cooking can help tenderize the meat and infuse it with flavor.

Feel free to skip it if you're short on time, though! If you have more time, marinate it for longer, or overnight.

Nutrition

Calories: 691kcal | Carbohydrates: 4g | Protein: 43g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 513mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.