Thomas’ Campbell’s Curry

Here is an adapted recipe of my Nana’s which I have turned into a simple mild curry. Based on a condensed soup, it’s quick, it’s cheap, it’s easy and delicious.

I’m not a chef or anything and this is a bit experimental, but it turned out very tasty, feel free to offer adjustments if need be.

serves 2

Ingredients!

  • 350g-400g Diced Chicken
  • 1 can of Condensed Campbells Cream of Chicken Soup
  • 2 tsps of Garam Masala (available everywhere)
  • 1 tbsp of mayonnaise
  • 1 tbsp of luke warm water
  • Half a lemon or lime
  • 1 green chilli pepper
  • A pinch of salt & black pepper
  • 2-3 tsps of crushed garlic

Directions

1. Brown the chicken for 8 minutes in a little olive oil, add salt and pepper and crushed garlic to taste.

Browning the Chicken

Browning the Chicken

2. Meanwhile, get a bowl or saucepan and (i.) empty a whole can of condensed Campbell’s chicken soup in. (ii.) Add your heaped table spoon of mayonnaise, (iii.) a table spoon of luke warm water, (iv.) the green chilli (finely chopped), (v.) 2 flat table spoons of Garam Masala and finally (vi.) a generous squeeze of lemon or lime from half.

Mix thoroughly with a spoon until the sauce turns a tanned colour.

Mixing the Sauce

Mixing the Sauce

3. Now place your browned chicken in to a casserole dish and cover it with your mixed sauce.

Cover that Chicken!

Cover that Chicken!

4. Cover and cook in the oven for 30 minutes at 200 degrees Celcius.

5. Serve on a bed of rice with a Naan Bread!

Curry Time!

Curry Time!

Don't Forget the Beer

Don't Forget the Beer

Notes

Use light mayonnaise and reduced Campbell’s cream of chicken for a leaner meal.

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