Main Ingredients:

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if
desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

Cooking Preparation of the Recipe:

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.

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