Butter Chicken

Butter Chicken - serves 6

800g skinless chicken breast
1 medium onion diced (optional)
1 tsp crushed garlic (in jar)
1/2 tsp crushed ginger (in jar)
1 tsp cinnamon
1 tsp tumeric
1 tsp dried coriander
2 tsps paprika
1/2 tsp cumin
1/8 tsp chilli powder
2 tsps chicken stock powder
4 tbs tomato paste
1 tbs cornflour
1 x 375ml can evaporated light milk

Cut chicken into bite sized pieces.
Spray pan, saute chicken, onion, garlic and ginger until chicken is nearly cooked.
Add all the spices and stock powder stir for 1 minute
Add tomato paste, stir.
Blend cornflour with milk then add to pan, stir continuously until boiled.

All done, serve with rice