Tinned tomato soup chicken curry
This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.
Ingredients
- 2 large garlic cloves, roughly chopped
- thumb-sized piece fresh root ginger, peeled and roughly chopped
- 1 small brown onion, roughly chopped
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- ½ tsp ground turmeric
- 1 tbsp tomato purée
- 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces
- 400g tin cream of tomato soup
- 1½ tbsp double cream
- sea salt
- fresh coriander, roughly chopped, to garnish (optional)
Method
In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste.
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.
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.
Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve.
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