Creamy Red Chicken Curry

• 2 tbsp olive oil
• 1 None onion, chopped
• 2 clove garlic, minced
• 1 None (1-inch) piece ginger, grated
• 2 lbs chicken drumsticks
• 1/3 cup red curry paste
• 1 None (14-oz) can coconut milk
• 1 None (14-oz) can diced tomatoes
• 1/2 cup chicken stock
• 1 bunch baby bok choy, trimmed, cleaned
• 3/4 cup plain yogurt
• None None Steamed rice, cilantro leaves, to serve

1. Heat oil in a large saucepan on high.
2. Saute onion, garlic and ginger 1 minute. Add chicken drumsticks; cook 3 minutes, turning, until browned.
3. Add paste; cook, stirring, 2 minutes. Stir in coconut milk, tomatoes, and stock. Bring to a boil; reduce heat. Simmer 25-30 minutes, until chicken is tender, adding more stock as required.
4. Stir in bok choy; simmer until just wilted. Stir in yogurt.
5. Serve curry with steamed rice and topped with cilantro leaves.

olive oil, onion, clove garlic, ginger, chicken, red curry, coconut milk, tomatoes, chicken stock, choy, plain yogurt, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/28262 (may not work)