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Curry chicken china wok. I increased the curry to 1 12 tbsp since we like the curry flavor. Blend as smooth as possible adding a small amount of water if necessary. Creamy taste without a creamy waist.
Can be served over brown rice with a green salad or with avocado slices pear slices and crumbled feta cheese on top. I also used 12 cup coconut milk instead of water. Chicken breasts boiled gently then seasoned and simmered with a yogurt curry sauce.
Yogurt chicken curry the chicken curry from northern india which is must try for every indian food lover.
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