Ingredients for 4 servings:
1. 800 g skinless chicken breasts
2. 1 medium onion, diced
3. 1/2 teaspoon ginger, crushed
4. 1 teaspoon garlic, crushed
5. 1 teaspoon cinnamon
6. 1 teaspoon turmeric
7. 1 teaspoon dried coriander
8. 2 teaspoons paprika
9. 1/2 teaspoon cumin
10. 1/8 teaspoon chili powder
11. 2 teaspoons chicken stock powder
12. 4 tablespoons tomato paste
13. 1 tablespoon cornflour
14. 375 ml evaporated skim milk

Directions:
1. Cut chicken into bite sized pieces.
2. Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked.
3. Add all the spices and cook for one minute until aromatic, then add stock powder.
4. Add tomato paste (no added salt) and fold through chicken.
5. Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled.
6. Simmer for a little while and serve over basmati rice.

Enjoy your meal!