I made this recipe with a large (796ml) can of salt-free diced tomatoes, a generous scoop of minced ginger & garlic paste, three previously frozen chicken breasts, along with the listed ingredients: 2 tbsp curry and chopped onion. Since there was not that much chicken to cook, it was ready after about 2 1/2 hours on high. I didn't remove the chicken when I added the cream cheese - light herb & garlic - and I served it over rice noodles into which I put frozen broccoli for the last 4 minutes of boiling. The result was tasty and tangy, albeit a bit watery - and far from the curry to which I'm accustomed. Still a valid recipe from the perspective of nutritionally balanced.
BirdieMommie | on