The more spicy you prefer, the more curry powder you add. I like it mild to medium spicy, but I mainly cook it mild for the entire family. I sear and saute everything separately starting with the onions, potatoes, and chicken drumsticks. You do not have to cook those ingredients thoroughly since they'll be cooked further--simmered altogether in chicken broth. I like to brown the outside to give the dish more flavor. This type of stew can be made ahead of time and left overnight for a higher intensity of flavor. The sauce will automatically thicken from the starch of the potatoes. Add salt accordingly and you could leave out the pepper since the curry is spicy enough. This dish is great to add on top of rice and eaten as a comfort food on a cold day.
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