Servings: 4
1 Tablespoon oil
500 grams chicken fillet cut into cubes
1 Tablespoons of tomato paste
3 Tablespoons of tandoori paste
375 can evaporated milk
2 teaspoons cornflour
2 teaspoons brown sugar
30 grams butter
2 Tablespoon fresh coriander leaves to garnish
2 Tablespoon toasted flaked almonds to garnish
- With hot oil in the pan, cook the cubed chicken and fry for 2-3 minutes.
- Add tomato paste and tandoori paste, stir thoroughly until the chicken is covered.
- Stir the evaporated milk, cornflour, and brown sugar. Bring to boil while stirring, then simmer for 5 minutes.
- Add butter and stir until completely melted.
- Garnish with coriander and flaked almonds.
Can be cooked conventionally or in a slow cooker.
Enjoy.