Remove and discard the skin from the chicken drumsticks.
Heat the oil in a wok over high heat until very hot.
When the oil is hot add the chicken and cook, flipping occasionally, for about 5 minutes.
Add the garlic and ginger to the pan and cook, stirring often, for a few seconds.
Add the tomatoes, paprika, cumin, coriander, cayenne, 1 tsp salt, and 1/2 tsp black pepper to the pan. Push the tomatoes to the bottom of the pan and arrange the chicken on top then bring to a boil.
When the tomatoes begin boiling reduce the heat to medium and continue to cook, stirring occasionally, until chicken is cooked through and sauce thickens, 20 to 25 minutes.
Stir in the serrano slices then garnish with the strips of ginger.
Serve the chicken and sauce with flatbread and/or steamed rice.
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