Mix the paprika and the cumin into the butter and store in the fridge.

Cut potatoes as you please, boil them in salted water and strain them.

Prepare the chicken stock using a stock cube or chicken remains and aromatic vegetables and keep it over low heat.

Sautee the drumsticks in a large pan with olive oil until the skin turns golden.

Pour in the lager, dust with flour until all liquid is drained and lower the heat a little.

When flour turns golden, pour in chicken stock until drumsticks are covered, add the curry powder and let it cook.

Add extra stock if it boils away before the chicken is done.

Five minutes before it's ready, return the potatoes over low heat, add the aromatic butter and stir around until it melts and the potatoes are reheated.

Finely chop the parsley, prepare the plates and garnish with the parsley.