If you are in the mood for something easy, flavourful and delicious, you definitely have to try this recipe.
It is the ideal recipe for TheYellowcap Master as he is not really fond of something that is too hot, but loves a good curry. Add some zing to this recipe by adding some chilli flakes or fresh chillies when shallow frying the chicken.
Serves: 4
INGREDIENTS:
- 650 g skinless and boneless chicken thighs or breasts, cut into pieces
- 3 tablespoons butter
- 1 tablespoon curry powder
- 1/2 teaspoon crushed garlic
- 1 can tomato soup, undiluted
- 1 can milk (use the tomato soup can to measure)
- Pepper to taste
METHOD:
- In a large non stick pan, brown chicken thighs/breasts in butter with curry and garlic.
- Add tomato soup and milk.
- Bring to a boil and simmer gently for 8 to 10 minutes or until sauce thickens.
- Serve with basmati rice.
