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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish. Note that Aus tablespoons are 4 teaspoons Ingredients:
1 tablespoon oil |
1 kg chicken thigh fillet, trimmed of fat, cut in half |
1 tablespoon butter |
2 garlic cloves, crushed |
2 tablespoons tandoori curry paste |
420 g condensed tomato soup |
1/2 cup low-fat plain yogurt |
1/2 cup light cream |
coriander leaves (to garnish) |
Directions:
1. Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
2. Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
3. Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
4. Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
5. Serve over rice, sprinkled with the coriander leaves.
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