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Curry Garlic Chicken Legs

These are easy to make for a bustling day of work.  They taste great, have a built in handle and go with nearly any sides.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Rest 5 minutes
Total Time 50 minutes
Servings 4
Author Dann Reid

Ingredients

Chicken Legs

  • 20 each Chicken legs
  • 2 T Salt
  • 6 T Curry powder
  • 6 T Garlic powder
  • Peanut oil

Curry Powder

  • 1 T Turmeric, ground
  • 2 t Coriander, ground
  • 1.5 t Cumin, ground
  • 1 t Cinnamon, ground
  • 1 t Ginger, ground
  • 1/2 t White pepper, ground
  • 1/2 t Cardamom, ground
  • 1/2 t Cloves, ground
  • 1/2 t Nutmeg, ground
  • 1/4 t Fresh ground black pepper
  • Pinch Cayenne pepper

Instructions

Mix the Curry Powder

  1. Combine all ingredients into a bowl.  Stir well to mix and store in an sealable jar away from light and heat.

Prepare the chicken legs

  1. Heat oven to 425 degrees F

    Place the baking sheet pan in the oven to get hot.

    Remove the drumsticks from the package.  Pat them dry with a paper towel.  If they are too wet, they will not get crispy.

  2. Mix the dry ingredients into a zip top gallon baggie.

  3. Add 4 or 5 drumsticks to the baggy at a time, seal, and toss well to coat the legs.  Remove to a plate, repeat with all the legs. 


  4. Remove the pan from the oven and drizzle peanut oil onto the pan.  Carefully brush the pan with the oil to cover the bottom.  Place the chicken legs on the pan, not touching each other, and alternating them so the wide part is opposite each time.

  5. Place in the over and bake for 40 minutes or until they are done.

  6. Remove and allow to stand just for a minute or two then dig in!

Recipe Notes

This recipe can easily be halved for 10 legs. If you find you have some spice left in the bag, sprinkle it on the legs. It is not wise to save that for later use, so give those legs some extra Oomph.