Cut the cooking onions, ginger, and garlic into smaller pieces.
Place them in a food processor and mince finely.
Make the Curry Paste:
Mix the curry powder with some water to form a paste.
Cook the Aromatics:
Heat the cooking oil in a non-stick Dutch oven over medium heat.
Stir-fry the minced onion, ginger, and garlic mixture until fragrant.
Add the Curry Paste:
Add the curry paste to the Dutch oven and stir-fry, mixing well for about 2 minutes.
Add Chicken and Potatoes:
Add the chicken drumsticks and quartered potatoes to the Dutch oven.
Mix well.
Cook, covered, for about 2 minutes.
Add Sour Cream and Water:
Add the sour cream and 1 cup of water to the pot.
Mix well.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the chicken and potatoes are tender.
Serve:
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful chicken curry with a Gewürztraminer or a Riesling. These wines have a slight sweetness and enough acidity to balance the spice and richness of the curry, enhancing the overall dining experience.