This is another of my favourite meals and all the children love it. It is an Indian curry, but is very mild and has a creamy tomato flavour that is so unique. It is absolutely delicious served with basmati rice, coriander and naan bread. It is also very easy to make – I have even done it in my slow cooker.
Ingredients: For 3 servings
2 tsp canola oil
1 medium onion, finely diced
2 cloves garlic, crushed, peeled and chopped
2-3 tsp grated ginger
2 tsp curry powder (mild or hot according to taste)
1 tsp ground cumin
1 tsp ground coriander
300 – 400g boneless skinless chicken breasts or thighs, cubed
425g can whole or diced tomatoes in juice
1/2 cup Light & Creamy evaporated milk
1 Tbsp tomato paste
1–2 tsp garam masala
1/4 cup plain unsweetened yoghurt
1/2 tsp salt
1–2 Tbsp chopped coriander
Heat the oil in a large pan, then add the finely diced onion and chopped garlic. Cook, stirring frequently, until the onion is soft and clear but has not browned (about 5 minutes). Add the ginger, curry powder, cumin, coriander, and cook, stirring constantly, for about a minute longer.
Add the chicken to the pan and cook, stirring occasionally, until it has lost its pinkness, then stir in the tomatoes (plus juice), evaporated milk and tomato paste. Allow the mixture to boil, then reduce the heat to a gentle simmer and cook for about 10 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 poppadums and/or naan bread.
All that’s left is to enjoy – I guarantee there won’t be any leftovers.