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.
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