In a small bowl, mix the paprika powder, curry powder & a pinch of salt & pepper. Rub the chicken drumsticks with this mixture.
Heat the oil in a cast iron casserole. Add the chicken drumsticks & over high heat, brown them on each side. Cook for approximately 10 minutes. After cooking, put the chicken aside.
In the same casserole, melt the butter & then add the onions, garlic & peas. Cook for 6 minutes over high heat, stirring constantly.
Melt the stock cubes in the boiling water.
Add the rice, stock, cherry tomatoes & turmeric to the casserole. Stir well together & bring to the boil.
Add the chicken drumsticks to the casserole, lower heat & simmer for 20 minutes.