120gramsred onion, peeled and diced (about 1 large)
½tablespoonchili flakes, or 1 to 2 fresh red chilis, sliced
About 600 grams chicken drumsticks, 4 pieces
1 ½ to 2cupswater
2medium potatoes, peeled and diced into huge chunks
Salt to taste
Using a pestle and mortar or a blender, pound/blend ginger, garlic, onion and chili flakes (or fresh chilis) into a paste.
Combine curry powder and water together in a bowl, then add in the ginger-garlic-onion paste. Stir well.
Rinse and pat dry the chicken drumsticks. Place into a bowl and mix in ⅔ of the Curry Paste. Cover and marinate in the refrigerator for at least 2 hours.
Heat oil in a large pot over medium-low heat. Add in the remaining Curry Paste and stir-fry until fragrant, about 3 to 5 minutes. Add in the chicken drumsticks and stir-fry for another 5 minutes. Add in 1 ½ cups of water and coconut cream. Bring to a boil, then turn down the heat to a simmer. Add in the potatoes, cover, and simmer for 20 to 30 minutes until the potatoes are tender.
Season curry to taste with salt and add in more water if you prefer a thinner curry.