Cheat's Tikka Masala

Course : Curry
Serves: 1
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25 grams butter
500 grams chicken breast fillets; cubed -- (about 1 lb.)
1 can condensed tomato soup -- (10 oz)
150 milliliters milk -- (2/3 c)
3 tablespoons tikka paste
2 tablespoons coriander leaves chopped

Preparation / Directions:

Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or Indian breads. N.b. Other meats give equally good results - try using turkey or pork. For a vegetarian tikka masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli florets, diced potatoes or aubergines and sliced courgettes.

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