Ingredients

• 1 , 14.5 ounce
• 4 tablespoons plain yogurt
• 2 cloves garlic , roughly chopped
• 1 , 1 inch
• 2 tablespoons vegetable oil
• 1 onion , chopped
• 2 tablespoons masala curry paste
• 4 skinless , boneless chicken breasts, cut into 1-inch pieces
• salt and freshly ground black pepper to taste
• 0.25 cups water
• 1 tablespoon all-purpose flour
• 3 tablespoons chopped fresh cilantro

Instructions

1. 1 Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
2. 2 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.
3. 3 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.

Nutrition per serving