Campbell's Quick Butter Chicken

clock 10 minutes + 20 minutes bowl Serves 4
Campbell's Chicken Curry Quick Rice
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Ingredients

  • 700 g diced chicken breast fillet
  • 1/3 cup tandoori paste
  • 1 Tbsp oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 420 g can Campbell’s Tomato Condensed Soup
  • 1 tsp garam marsala
  • 300 ml cream
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Method

  • 1. In a bowl combine chicken and tandoori paste, until well coated. Set aside.

  • 2. Meanwhile heat the oil in a saucepan, over medium heat. Add onion and garlic and cook for 3 minutes until soft.

  • 3. Add marinated chicken and cook for 2 minutes.

  • 4. Add Campbell's Condensed Tomato soup, garam marsala and cream. Bring to the boil, reduced heat and cook for 15 minutes, until chicken is cooked. Serve with steamed rice.

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