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Ingredients45 m servings 252 cals
Original recipe yields 4 servings
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Per Serving: 252 calories; 10 g fat; 13.8 g carbohydrates; 26.2 g protein; 66 mg cholesterol; 399 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made it exactly like the recipe stated as it was the first time I had tried it. Very good.