1. In a heavy skillet, saute garlic and onion in butter & olive oil until soft and translucent. Add chicken and brown. Season with salt & Pepper. 2. Drain the tomatoes and set aside reserving the juice. To the juice add chicken base, and stir to dissolve fully. Add this mixture to the pan along with the tomato soup, cumin, coriander, curry & cayenne. Bring to a soft boil, turn down the heat to low and simmer for 5 minutes. Add cream and tomatoes, stir, simmer for 3 more minutes until heated through. 3. Serve with Basmati rice & Toasted Naan Bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
