Cut the cooking onions, ginger, and garlic into smaller pieces.

Place them in a food processor and mince finely.

Mix the curry powder with some water to form a paste.

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 to the Dutch oven and stir-fry, mixing well for about 2 minutes.

Add the chicken drumsticks and quartered potatoes to the Dutch oven.

Mix well.

Cook, covered, for about 2 minutes.

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.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.