• 6 Chicken drumsticks
• 1 tsp green seasoning
• 1 tsp all-purpose seasoning
• ½ tsp chicken bouillon
• ¼ tsp paprika
• 4 ½ tbsp curry powder
• ¼ tsp geera (cumin) powder
• ¼ tsp Masala powder
• 1 cup Spinach (fresh or frozen)
• ½ cup Coconut milk
• 6 cloves Garlic, finely chopped
• 1 Hot pepper
• ½ large Onion
• ¼ tsp Black pepper
• optional: 1 tbsp Parsley, chopped
• 1 ½-2/3 cup Water
• 1/3 cup vegetable oil
• salt to taste

Prep:

Clean drumsticks then place into a bowl. Add green seasoning, all-purpose seasoning, chicken bouillon, paprika, and ¼ tsp salt. Mix well.

Curry Paste:

Into a small bowl mix the curry powder, geera (cumin) and masala powder, stir together.

1. 1Place a saucepan on medium heat then add the vegetable oil. Once the oil is hot add ½ of the garlic mixture and allow to cook for 1 min then add the prepared curry paste and fry for 2-3 mins (stirring often to prevent it from burning).
2. 2Using tongs add the marinated chicken drumsticks to the pan, cover and allow to cook on a low heat for 30 mins. Turn the chicken every 10 mins for even cooking.
3. 3After 30 mins, add the spinach, onions, garlic and hot pepper, allow to cook for 7-10 mins.
4. 4Add the coconut milk, water, salt, black pepper and paprika. Mix well to combine the ingredients.
5. 5Cook on medium to high heat for an additional 20 mins or until the chicken is cooked, the stew should be thickened at this point. Season the dish to taste.
6. 6Finish by removing the chicken from the heat and garnish with freshly chopped parsley.