Sweet and spicy baked chicken drumsticks served with a coconut mushroom curry and fragrant Jasmine rice. Inspired by the poultry curry recipe from Zelda Tears of the Kingdom and Breath of the Wild, this delicious feast is bursting with flavour!
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This poultry curry was so good that I make these baked chicken drumsticks almost every other week for dinner now! They’re tender, succulent, and coated in a special spice mix – my recreation of Goron spice from Zelda Tears of the Kingdom and Breath of the Wild. The Goron spice infuses throughout the whole dish, its spicy yet sweet presence noticeable in the curry as well as the chicken.
“Poultry Curry in Zelda Tears of the Kingdom and Breath of the Wild: Raw Bird Drumstick + Hylian Rice + Goron Spice.”
In Hyrule, you can find Goron Spice for sale at the general store in Goron City, and birds to hunt are just about everywhere. Hylian rice is fairly easy to get early on in the game, either by visiting shops or fields in the Hateno region, or just hacking away at a grassy area anywhere in Hyrule for a while – though closer to Hebra, you might end up with Tabantha wheat instead.
You can also check out my recipe for Goron spice here. This recipe makes enough to fill a whole spice jar! I literally put this on everything all the time now. I’ve tried it on chicken, pork, tofu, seitan, tempeh, scrambled eggs, roasted and panfried vegetables, and mixed into rice. It blends so well with just about any dish.
I find it interesting that there are so many different birds in Hyrule, and sometimes they are so intrinsic to the environment that I don’t even think to consider them meat. There’s crows, a diverse population of sparrows, several pigeons, ducks, herons, hawks, seagulls, cuccos and ostriches.
I generally feel a little sad about hunting the smaller birds, especially the sparrows (plus they only drop a single drumstick usually). Those evil ostriches are the ones I do kind of enjoy hunting, although largely out of revenge. I can’t count how many times one of them has screamed and charged at me and sent me flying. It’s rather embarrassing. That being said the ostriches largely drop raw bird thighs or a raw whole bird. So if you’re cooking a whole roasted bird (check out this recipe!) then they are the better choice.
If you’re looking for raw bird drumsticks, I recommend going for the pigeons. They tend to sit long enough that they are easy targets, and usually drop about 2 drumsticks. Just don’t get too close or they will get spooked and fly off.
Chicken Coconut Curry with Rice
This sweet and spicy baked chicken with coconut mushroom curry and Jasmine rice is ready to eat in just 90 minutes. This recipe makes 4 servings.
Ingredients
- 2-3 tbsp oil
- 8 chicken drumsticks
- 2 cup uncooked Jasmine rice
- 4 cups water
- 1 cup onion, diced
- ¼ cup garlic, minced
- 4 cups sliced mushrooms
- 2 cups coconut milk
- 2 ½ cups diced tomatoes
- 2 tbsp nutritional yeast
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp tomato powder or paste
- 2 tsp curry powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Himalayan pink salt
- ½ tsp ground pepper
- 1-2 tsp cayenne /chili powder
- 2 tbsp chili oil
- 1 cup fresh parsley, chopped
Tools
- knife
- cutting board
- frying pan
- cooking spoon or spatula
- measuring spoons
Instructions
1. Mix the nutritional yeast, brown sugar, seasonings, and spices together in a bowl, then set aside.
2. Clean and chop the onions, mushrooms, tomatoes and parsley. Set aside.
3. Lightly oil a baking dish. Add the chicken drumsticks and coat with 2 tbsp of the spice mix.
4. Bake the drumsticks at 375˚F for 1 hour. Halfway through the cooking time, flip them over and coat them with another 2 tbsp of spice mix. While the chicken bakes, prepare the rice and curry.
5. Rinse the rice well. Add the washed rice and 2 cups of clean water to a pot and cover with a lid. Bring to a boil over high heat, then reduce the heat to low and let simmer for 15 minutes. Remove from the heat and let sit covered with the lid for 10 minutes.
6. Add oil to a saucepan over medium-high heat. Once the oil is hot and shiny, add the onions and garlic and sauté for 2 minutes.
7. Add the mushrooms and pan fry for another 5 minutes, stirring constantly.
8. Add the coconut milk, tomatoes, and remaining spice mix. Stir until everything is combined.
9. Lower the heat to medium-low and let simmer for 15 minutes, until the sauce reduces.
10. To serve, plate a quarter of the rice with some curry and 2 chicken drumsticks. Drizzle with chili oil and sprinkle with freshly chopped parsley.
Seasoned Sweet and Spicy Chicken Curry
These seasoned and baked chicken drumsticks are so tasty, it’s hard to have just one! They develop a kind of crispy coating on the outside that seals in all of the juices, so the meat is super tender and succulent.
The curry component of this recipe is also very easy to change up depending on what vegetables you have on hand. I would love to try eggplant instead of mushrooms with this dish, next time I prepare it.
Did you make this chicken coconut curry with rice? Let me know!
