Preheat oven to 180°C
Cook rice by absorption method (wash rice in saucepan or rice cooker pot until water runs clear, then add water to ½ the depth of the rice above it, if using a saucepan bring to boil and then turn down to lowest heat for 14mins then resting off the heat without uncovering for 5mins) substituting 400ml of the water for the tin of coconut cream.
Bake drumsticks for approximately 30mins (they should reach at least 72°C internal temperature.
Sauté onion and crushed garlic in a small amount of vegetable oil
Add spices, tomato paste, water and cream, then mix well
Bring to a simmer and add carrot and potato and cook on a low heat
When potato is cooked check seasoning and add salt and a little sugar as needed
To serve arrange drumsticks in a dish, pour curry over the top and sprinkle some toasted coconut chips on top of the rice.