Heat olive oil in a skillet over medium-high heat.

Brown the deboned and cubed chicken drumsticks in the hot oil for about 5 minutes, until properly cooked.

In a small bowl, mix plain soy yogurt with allspice, grated gingerroot, curry powder, red pepper flakes, and cumin.

Slowly add the soy yogurt mixture to the skillet, ensuring the chicken is well-coated.

Stir occasionally and cook for 3 minutes.

In another small bowl, whisk water and cornstarch until smooth and lump-free.

Add the cornstarch mixture to the chicken in the skillet.

Stir occasionally for about 5 minutes, or until the sauce thickens.

Serve warm over basmati rice.