This quantity should feed 4.

800gm Chicken thighs or breast.

1 med onion diced.

1 tsp crushed ginger (jar)

2 tsp crushed garlic  (jar)

1  tsp cinnamon  *

1  tsp turmeric   *

1  tsp dried coriander   *

2  tsp paprika   *

½ tsp cumin   *

¼ tsp chilli powder   *

2 tsp chicken stock powder   *

4 tblsp (2 pouches) No Added Salt tomato paste

1 tblsp cornflower

1 x 375 tin Light evaporated milk.

Cut chicken into bite size pieces & mix with the onion/garlic/ginger.

Use your favourite frypan/wok (I use the wok & a little peanut oil for high heat/fast cooking) & sauté in batches,

until about half cooked then place all the pre/part cooked chicken back into the one pan/wok.

 Mix the dry (*) ingredients (not cornflower) together & sprinkle over the chicken whilst stirring ... then cook for about one minute.                                                                                                                                                                                                                                                                                                                                                                                                                                    

Add the tomato paste & fold through whilst simmering for about a minute.

Combine the cornflower & a little of the evaporated milk into a bowl/jug & whisk well to get rid of any lumps

then add the remainder of the milk.  Reduce the heat a little & pour the mixture into the chicken whilst on the heat

& stir continuously till sauce boils & thickens.   If too thick add a little water & stir.

Serve with your favourite rice & enjoy......

I normally mix the onion/garlic/ginger in one bowl,

the cinnamon/turmeric/coriander/paprika/cumin/chilli & chicken stock powder - mixed together - in 2^nd bowl,

& finally the cornflower & evaporated milk in a 3^rdprior to commencing the cooking.

Chuck