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500g chicken breast, diced
1 large brown onion, finely chopped
1 crushed garlic clove
1/2 tsp ginger
1 tsp cinnamon
1 tsp ground turmeric
2 tsp sweet paprika
1/2 tsp ground cumin
(optional) 1/4 tsp chilli powder
1 cup chicken stock
2 tbsp tomato paste
375ml light evaporated milk
1 tbsp cornflour
Cook chicken until lightly brown, then remove from pan.
Cook onion for 5 minutes until softened. Add garlic ginger and spices and cook for a minute until fragrant.
Return chicken to pan and add stock, tomato paste and evaporated milk.
Combine cornflour with a little water to make a smooth paste and add to the mixture.
Bring to the boil and reduce heat to low and simmer for 10 minutes or until chicken is cooked through.
Serve with rice.
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