In a large saucepan, over high heat, drizzle some oil. Add the chicken drumsticks and colour for 2-3 minutes until caramelised all around. Season with salt and pepper.
Add curry powder, chili flakes and stir to coat well the chicken with the spice mix.
Next, add the onion, garlic, ginger, tomato, sweet potato, mushroom, and red pepper.
Continue to cook for a further 3-4 minutes to help colour the vegetables.
Add in the tomato puree, apricot jam, and chicken stock. Bring to the boil and cover.
Simmer for 1 hour or place in the oven and cook for 90 minutes or until the chicken is cooked through.
Check the seasoning and serve as needed.