What You'll Need
2 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 tablespoon garlic paste
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground ginger
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/3 cup heavy cream
1 can (12.5 ounces) or 3 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 tablespoon cornstarch
1/4 cup water
4 naan flatbreads, warmed
2 tablespoons Chopped fresh cilantro
1 tablespoon Chopped onion
1/2 tablespoon Grated lemon zest
Heat the butter in a 4-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the garlic, garam masala, chili powder, cumin and ginger in the saucepan and cook and stir for 1 minute. Stir in the soup and cook for 2 minutes, stirring often. Stir in the cream. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Stir in the chicken.
Stir the cornstarch and water in a small bowl until the mixture is smooth. Add the cornstarch mixture to the saucepan and cook and stir until the mixture boils and thickens. Serve the chicken mixture with the naan and the cilantro, onion and lemon zest, if desired.