This recipe is a family favourite which I discovered in an old issue of Little Treasures magazine. The kids are I enjoy cooking it together and it is a great, simple version of a popular dish. It is an adaptation from Simon Holst and all the usual hotness has been removed so it is great for children.
2 Tb canola oil
1 medium onion, diced
1-2 cloves garlic, crushed
2-3 tsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
500g boneless skinless chicken breast, cubed
400g can of tomato soup
1/4 cup hot water
1/4 cup cream or evaporated milk
2 tsp honey
1/2 tsp garam masala
1/2 tsp salt
1-2 Tb chopped fresh coriander
- Heat 1 Tb of the oil in a large pan, add diced onion, garlic and ginger. Cook, stiring frequently, until the onion is soft and clear but has not browned (about 5 minutes). Remove from pan and set the onion mixture aside.
- Add the remaining 1 Tb oil to the pan and add chicken. Cook until lightly browned, then stir in cumin, coriander, and turmeric and cook, stirring constantly, for about a minute longer.
- While the chicken cooks, put the slightly cooled onion mixture in a blender or food processor. Add the tomato soup and process until smooth.
- When the chicken and spice mixture is ready, pour the tomato mixture into the pan, along with the cream and water. Stir to combine and allow the mixture to boil, then reduce the heat to a gentle simmer and cook for 5-8 minutes, or until the chicken is cooked through.
- Stir in the remaining ingredients, adding the salt only if required, and reheat without boiling. Serve over steamed rice, accompanied with poppadoms and naan bread (if you are feeling fancy). Enjoy! :)