How to make
Heat olive oil and a lump of butter in a deep pot on the stove. Season the chicken drumsticks with salt and cayenne pepper.
Fry the drumsticks in the heated fat on all sides, until they aquire a golden color. Season them with as much black pepper as you like. When the chicken is fried, transfer it onto a plate.
Finely chop the onion and garlic and stew them in the fat from the meat. Add salt and cook, until they soften for a few minutes. Add the flour and mix well to avoid lumps. Pour a teaspoon of chicken broth and boil the sauce. Then add the cooking cream and curry powder.
Pour the white wine, increase the heat and boil the sauce again and leave it to simmer briefly. Return the chicken drumsticks into the pot, cover them and continue to cook them over medium heat, until they're cooked through.
For the side dish, pour rice and chicken broth into a separate pot on the stove. Season with salt and black pepper and cook the rice, until it's done.
Once it is fully cooked, remove it from the heat and add a generous lump of butter and a teaspoon of ginger powder. Stir the rice and leave it covered for a while.
Place the ginger rice on the plate in which you will serve the chicken curry, and spread the chicken drumsticks on it. Drizzle with the aromatic cream sauce and serve.
The chicken drumsticks in curry sauce with ginger rice are ready.
