Curried Chicken Drumsticks

Ingredients

• 3 tablespoons Ghee (Or virgin coconut oil)
• 8 Chicken Drumsticks (Bone-in, skin-on, about 6-8 oz each)
• to taste Kosher Salt (For seasoning)
• to taste Freshly Ground Black Pepper (For seasoning)
• 2 large Yellow Onions (Chopped, approximately 2 cups)
• 4 Garlic Cloves (Thinly sliced)
• 1 Lemongrass Stalk (Crushed (optional, for aroma))
• 3 tablespoons Vadouvan (Or any yellow curry powder)
• ¼ teaspoon Cayenne Pepper (Optional, adjust to your spice preference)
• 2 cups Low-Sodium Chicken Broth (For braising)
• 13.5 ounce can Unsweetened Coconut Milk (Full-fat recommended for richness)
• 1 Lime (Juice of, plus wedges for serving)
• 1 cup Fresh Cilantro (Leaves and tender stems, divided in half)
• 14 ounce package Rice Noodles (Thin or medium)
• to taste Crispy Shallots Or Onions (For garnish)

Instructions

1. Heat ghee or coconut oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
2. Season chicken drumsticks with salt and pepper to taste.
3. Place drumsticks in the hot skillet and cook, turning occasionally, until the skin is golden brown and crisp, about 8-10 minutes. Transfer the chicken to a plate; they will not be fully cooked at this stage.
4. Add the chopped onions to the same skillet and cook, stirring occasionally, until softened and golden, about 6-8 minutes. Scrape up any browned bits from the bottom of the pan for added flavor.
5. Add the garlic cloves, lemongrass (if using), vadouvan or curry powder, and cayenne pepper (if using). Cook, stirring frequently, until fragrant, about 2 minutes.
6. Pour in the chicken broth, coconut milk, and lime juice. Add half of the chopped cilantro (about 1/2 cup). Return the partially cooked chicken drumsticks to the skillet, nestling them down into the liquid.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, until the chicken is tender and cooked through, and the sauce has slightly thickened, about 40-45 minutes. Turn the chicken occasionally to ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C).
8. While the chicken is simmering, cook the rice noodles according to the package directions. Do this a few minutes before the chicken is finished.
9. Once the noodles are cooked, drain them well and rinse under warm water to stop the cooking process. Toss the noodles in a large bowl with a small amount (about 1-2 tablespoons) of the curry sauce to prevent them from sticking together.
10. Divide the cooked rice noodles among shallow bowls. Place the curried chicken drumsticks on top of the noodles, and generously ladle the curry sauce over the chicken and noodles.
11. Garnish each bowl with crispy shallots or onions and the remaining fresh cilantro (about 1/2 cup).
12. Serve immediately with lime wedges on the side for squeezing over the dish. Enjoy!