1 1/2 lbs (675 g) skinless, boneless chicken thighs, cut into pieces

3 tbsp butter

1 tbsp curry powder

1/2 tsp garlic powder

1 can (10 oz/284 ml) condensed tomato soup

10 oz (284 ml) milk (measured in the soup can)

In a large non-stick skillet over high heat, brown the chicken thighs in the butter with the curry powder and garlic powder. Add the tomato soup and milk.

Bring to a boil and simmer gently for 8 to 10 minutes or until the sauce thickens. Add pepper to taste. Serve with rice and naan bread, if desired.

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