Tinned tomato soup chicken curry recipe
 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. 2 large garlic cloves, roughly choppedthumb-sized piece fresh root ginger, peeled and roughly chopped1 small brown onion, roughly chopped1 tbsp vegetable oil1 tsp garam masala1 tsp ground cumin1 tsp ground coriander½ tsp mild chilli powder½ tsp ground turmeric 1 tbsp tomato purée4 chicken thighs, skin removed and boneless, cut into bite-sized pieces400g tin cream of tomato soup1½ tbsp double creamsea saltfresh coriander, roughly chopped, to garnish (optional) 2 large garlic cloves, roughly chopped thumb-sized piece fresh root ginger, peeled and roughly chopped 1 small brown onion, roughly chopped 1 tbsp vegetable oil 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander ½ tsp mild chilli powder ½ tsp ground turmeric 1 tbsp tomato purée 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 400g tin cream of tomato soup 1½ tbsp double cream sea salt fresh coriander, roughly chopped, to garnish (optional) Method In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown.Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through.Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve.