1. **Prepare the Chicken:**
– Season the chicken drumsticks with salt and pepper.
– In a large pot or Dutch oven, heat the olive oil over medium-high heat.
– Add the chicken drumsticks and brown them on all sides. Remove from the pot and set aside

2. **Cook the Aromatics:**
– In the same pot, add the diced onion and cook until it becomes translucent.
– Add the minced garlic and grated ginger, and cook for another minute, until fragrant.

3. **Add the Spices:**
– Add the curry powder, ground turmeric, ground cumin, ground coriander, paprika, and cayenne pepper (if using) to the pot.
– Stir to coat the onions, garlic, and ginger with the spices, cooking for about 1-2 minutes.

4. **Add the Vegetables and Liquids:**
– Add the chopped potatoes and red bell pepper to the pot, stirring to combine.
– Pour in the diced tomatoes, chicken broth, and coconut milk.
– Stir well and bring the mixture to a simmer.

5. **Cook the Curry:**
– Return the browned chicken drumsticks to the pot.
– Cover and let the curry simmer over low heat for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

6. **Adjust Seasoning:**
– Taste and adjust the seasoning with more salt and pepper if needed.

7. **Serve:**
– Garnish with freshly chopped cilantro.
– Serve the chicken and potato curry hot, over steamed rice or with naan bread.

Enjoy your flavorful chicken and potato curry! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.

Enjoy!

1. **Prepare the Chicken:**
– Season the chicken drumsticks with salt and pepper.
– In a large pot or Dutch oven, heat the olive oil over medium-high heat.
– Add the chicken drumsticks and brown them on all sides. Remove from the pot and set aside

2. **Cook the Aromatics:**
– In the same pot, add the diced onion and cook until it becomes translucent.
– Add the minced garlic and grated ginger, and cook for another minute, until fragrant.

3. **Add the Spices:**
– Add the curry powder, ground turmeric, ground cumin, ground coriander, paprika, and cayenne pepper (if using) to the pot.
– Stir to coat the onions, garlic, and ginger with the spices, cooking for about 1-2 minutes.

4. **Add the Vegetables and Liquids:**
– Add the chopped potatoes and red bell pepper to the pot, stirring to combine.
– Pour in the diced tomatoes, chicken broth, and coconut milk.
– Stir well and bring the mixture to a simmer.

5. **Cook the Curry:**
– Return the browned chicken drumsticks to the pot.
– Cover and let the curry simmer over low heat for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

6. **Adjust Seasoning:**
– Taste and adjust the seasoning with more salt and pepper if needed.

7. **Serve:**
– Garnish with freshly chopped cilantro.
– Serve the chicken and potato curry hot, over steamed rice or with naan bread.

Enjoy your flavorful chicken and potato curry! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.

Enjoy!