Prepare the chicken drumettes by seasoning them with salt and pepper. Set aside.

Heat olive oil in a pot over medium heat. Add grated garlic and ginger, sauté until fragrant.

Add the chicken drumettes to the pot and cook until lightly browned on all sides.

Add curry powder and stir well to coat the chicken evenly.

Pour in the tomato puree, water, and salt. Bring to a boil, then reduce to a simmer.

Add chopped asparagus, red bell pepper, king oyster mushroom, and onion. Cook until vegetables are tender.

Stir in plain yogurt and mix well. Adjust seasoning if needed.