Put the tomatoes, onion and chili peppers together with the chicken drumsticks in a baking dish. Slowly bake the chicken mixture in the oven.
Allow the drumsticks to cool and remove the meat from the bone.
Allow the tomato sauce to reduce and mix with the chicken.
Make the pickled vegetables: grate the carrots and the radish. In a pan, heat water, vinegar and sugar in a ratio of 1:1:1 and pour the lukewarm liquid over the vegetables until submerged. Set these aside in the fridge.
Prepare the red cabbage: briefly blanch the shredded cabbage and rinse with cold water. Mix with the crème fraiche, salt and pepper.
Make the curried orange mayonnaise: heat the sugar in a pan and allow to caramelise. Deglaze with the orange juice. Add the curry powder, mix well and let it reduce. Allow the mixture to cool and mix in the mayonnaise.