Chop the tomatoes, red bell pepper and onions into quarters or strips. Peel the garlic cloves and ginger, and remove the seeds from the jalapeno pepper.
Place the chopped tomatoes, red bell pepper, tomato paste, curry paste, red onions, chicken bouillon cube, seeded jalapeño pepper, ginger, dried oregano, garlic cloves and red pepper flakes into a blender or food processor and process until the texture of a thick tomato sauce.
Pour 1/3 of a cup of avocado oil (this oil is healthier than vegetable oil and has a similar high smoking point) into a pot or dutch oven, and increase the heat to medium-high. Carefully pour in the tomato sauce, as it can splatter with the hot oil. Stirring frequently with a wooden spoon, allow the sauce to come to a boil.
Low boil for 4 minutes, stirring to prevent burning. This allows the flavors and aromatics in the sauce to develop into a deep and rich flavor.
When done, carefully pour the sauce into your slow cooker. Place the chicken drumsticks in the sauce, making sure they are fully covered. Place the lid on.
Cook for 4 hours on high, or 7-8 hours on low. Serve with a side of rice and veggie of choice. Option to garnish with parsley and green onion. Enjoy!