- 1-2 tbsp vegetable oil
- 450g diced chicken
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 can Campbell's Condensed Cream of Tomato Soup
- 60ml cup water
- 150ml single cream
- 1 tbsp coriander leaf, chopped
Step 1Heat the oil in a large frying pan cook the chicken until browned over a medium heat. Add the onion and cook until tender, stirring occasionally.
Step 2Stir in the garlic, garam masala, chilli powder, cumin and ginger in the saucepan and cook for 1 minute. Stir in the soup and cream and bring to the boil, reduce heat to a simmer for 15 minutes or until the sauce has thickened. Serve into 4 bowls and sprinkle with coriander.
Step 3Perfect served with warm naan breads.