Brown the chicken drumsticks on all sides.

Remove and set aside.

Add the diced onion and cook until softened.

Stir in the mustard, ginger, turmeric and curry powder.

Add the honey, sultanas and chicken stock.

Whisk until smooth.

Return the chicken to the pan.

Cover and simmer gently for 25–30 minutes until the chicken is cooked through and the sauce has thickened.

Spoon the sticky sauce over the chicken before serving.

Heat a little oil in a large pan.