Tomato Soup Chicken Curry

Ingredients for  3-4  Servings

• 4

  Chicken thighs, skin removed and boneless, cut into bite-sized pieces
• 400g

  Tin of cream of tomato soup
• 1

  Small brown onion, roughly chopped
• 2

  Large garlic cloves, roughly chopped
• 1 tbsp

  Tomato purée
• 1½ tbsp

  Double cream
• 1 tsp

  Garam masala
• 1 tsp

  Ground cumin
• 1 tsp

  Ground coriander
• ½ tsp

  Mild chilli powder
• ½ tsp

  Ground turmeric
• Thumb-sized piece

  Fresh root ginger, peeled and roughly chopped
• 1 tbsp

  Vegetable oil
• -

  Salt
• -

  Fresh coriander, roughly chopped, to garnish (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste.
2. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown.
3. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through.
4. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve.