Ingredients

• 4-5 boneless chicken thigh portions, skin removed
• 2 carrots, peeled and diced
• 1 onion, peeled and diced
• 1 tablespoon curry powder or paste
• 2-3 teaspoons minced garlic
• 420 gram can condensed tomato soup
• To finish
• a large knob of butter
• ½ cup cream

Method

1. Dice the chicken and brown in a dash of oil in a lidded frying pan or a heat-proof casserole. Set aside.
2. Add the carrots and onion and toss in the oil until the onion browns a little. Stir in the curry powder or paste and garlic and when fragrant, add the soup and return the chicken to the pan. Stir and cover with the lid.
3. Simmer gently or bake at 180ºC for 30 minutes. Stir in the butter and cream and serve with rice and your favourite greens.

Cooks Tips

Up-market or change me! - Use a butter chicken curry paste mix - Add 2-3 tomatoes, quartered before serving - Add a handful of chopped fresh coriander before serving - Serve with basmati rice, poppadums or naan bread and mango chutney - Use about 650 grams diced lamb or mutton for casseroling or stewing in place of the chicken. Slow cook me! - Pile all the ingredients into the slow cooker and cook on low for 4-6 hours.