Tegel Fresh Chicken Skinless Breast

2 Tbsp canola or rice bran oil
1 onion, finely diced
1 clove garlic, crushed and chopped
400g Tegel Fresh Chicken Skinless Breast, cut into 2cm pieces
1/2 tsp each ground ginger, chilli, turmeric, cinnamon
1/2 cup Lite & Creamy evaporated milk
1-2 Tbsp salt reduced tomato paste (to taste)
1 tsp honey
1/2 tsp garam masala


1. Heat the oil in a large non-stick pan. Add the onion and garlic and cook until soft but not browned. Add Tegel Fresh Chicken Skinless Breast to the pan. Combine ginger, chilli, turmeric and cinnamon, and sprinkle these over the chicken. Toss the chicken in the spices until it is evenly coated.

2. Cook the chicken, stirring frequently until it is golden. Stir in the evaporated milk and tomato paste (use a larger quantity for a stronger tomato flavour and colour). Cover and simmer gently for about 8 minutes or until the chicken is cooked, then stir in the honey and garam masala to taste.

3. Serve with rice and garnish with chopped coriander leaf and/or bay leaves. Add a side of steamed, seasonal vegetables.

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