Cut the tomato into large bite-sized pieces after removing the stem. Halve the bell peppers, remove the seeds and stems. Trim the king oyster mushrooms and cut them in half lengthwise.

Chop the curry roux into smaller pieces.

Season the chicken drumsticks with salt and pepper.

Heat salad oil in a pot over medium heat. Sear the bell peppers and mushrooms until browned on both sides, then remove. Add the chicken drumsticks and sear until browned on all sides.

Add water and consomme to the pot and bring to a boil. Skim off any foam, cover, and simmer on low heat for 20 minutes. Add the curry roux and cook until thickened, about 5 minutes. Adjust seasoning with salt.