Ingredients45 m servings 305 cals
- Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.
- Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.
- Stir in the chicken broth and yogurt. Return chicken to the skillet and simmer for a few minutes to heat through. Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.
Per Serving: 305 calories; 11.6 g fat; 19.6 g carbohydrates; 30.6 g protein; 76 mg cholesterol; 181 mg sodium. Full nutrition
ReviewsRead all reviews 5
I liked this but the taste was delicate, could use more spices and a little less yogurt. Also, would be better if the chicken had more of a stewed texture and fell apart more, instead of in the...
Very bland dish...I will give it one more try using more of the red curry paste and perhaps more red pepper too.
I liked it, and will definitely give it a second chance, since I think I goofed it up by using a suuuper salty chicken boullion (didn't have chicken broth) and too much curry powder (didn't have...
I thought this was great! I used fat-free greek yogurt. I also used madras curry powder because Indian-style curry paste isn't sold in our grocery store (although Thai-style is). The flavors all...