Grate the onion. Place chicken drumsticks, grated onion, and salt into a storage bag. Massage to coat and refrigerate for at least 1 hour.

Cut the yellow and red bell peppers into quarters lengthwise.

Heat salad oil in a pot over medium heat. Fry shishito peppers until browned and remove. Fry yellow and red bell peppers until browned and remove. Turn off the heat.

In the same pot, add the marinated chicken along with the marinade. Add water and heat over medium heat. Once boiling, skim off any foam. Add canned tomatoes and consomme, crush the tomatoes while stirring. Cover and simmer on low heat for 20 minutes. Add curry flakes and stir until thickened.