Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken.
Cover and leave to marinate in the fridge overnight.
Blend the chopped onions with the garlic and ginger and a little water to make a paste.
In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn.
Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown.
Add about ¾ of the roasted pepper, the chicken including all the marinade juices, 200ml water and ½ tsp salt.
Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick.
Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish.