This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.
In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender. 2. Meanwhile, in a soup ...
Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock ... sprinkling on top. This recipe uses leftover roast chicken from the Easy roast chicken recipe ...
As with every recipe ... cooked rice on a tray and leave at room temperature to dry out for an hour or two. There are many types of salted fish. Some are bony and best used for soup stocks and ...