- chicken drumsticks (or other cuts)10
- potatoes3 piece
- curry powder (or more if desired)4 tablespoons
- sour cream8 ounces
- cooking onions2 piece
- fresh ginger2 piece
- cloves garlic3 piece
- Salt to taste
- cooking oil5 tablespoons
- water1 cups
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.