700g diced chicken breast fillet
1/3 cup tandoori paste
1 tbsp oil
1 onion, diced
1 clove garlic, crushed
1 x 420g can Campbell’s Tomato Condensed Soup
1 tsp garam marsala
1. In a bowl combine chicken and tandoori paste,
until well coated. Set aside.
2. Meanwhile heat the oil in a saucepan, over
medium heat. Add onion and garlic and cook for
3 minutes until soft.
3. Add marinated chicken and cook for 2 minutes.
4. Add soup, garam marsala and cream. Bring to
the boil, reduced heat and cook for 15 minutes,
until chicken is cooked. Serve with steamed rice.