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. 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.
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.