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Ingredients
Method
- 2 garlic cloves, chopped
- Thumb-sized piece of ginger, chopped
- 1 onion, chopped
- 1 tbsp oil
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp chilli powder
- 1⁄2 tsp ground turmeric
- 1 tbsp tomato puree
- 4 chicken thighs, skinless and boneless, cut into chunks
- 400g tin of cream of tomato soup
- 1 1⁄2 tbsp heavy cream
- Sea salt
- Fresh coriander to garnish
- Blitz the garlic, ginger, and onion in a food processor to make a paste, and add to a hot pan with a splash of oil. Season with salt, and fry for 5 minutes until softened and fragrant. Stir in the spices, then add the tomato puree and chicken, frying for 4-5 minutes or until beginning to colour.
- Add the tomato soup and simmer for 10 minutes, then stir in the cream and plenty of seasoning. Serve with cooked rice or flatbreads, and a sprinkling of chopped coriander.
30 mins
2 serving
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