800g skinless chicken breast
1 medium size onion diced
1 teaspoon crushed garlic (in jar)
1/2 teaspoon crushed ginger (in jar)
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon chilli powder
2 teaspoons chicken stock powder
4 tablespoons tomato paste
1 tablespoon cornflour
1 x 375ml can evaporated light milk.
Cut chicken into bite size pieces. Coat a large non stick frypan or wok with cooking spray, sautÃ© chicken, onion, garlic and ginger until chicken pieces are nearly cooked. Add all the spices and stock powder. Combine with chicken for 1 minute. Add tomato paste and fold through chicken. Blend cornflour with milk then add to pan, stir continuously mixing well until boiled.