1. Cut chicken into bite sized pieces. 2. Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked. 3. Add all the spices and cook for one minute until aromatic, then add stock powder. 4. Add tomato paste (no added salt) and fold through chicken. 5. Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled. 6. Simmer for a little while and serve over basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
