Ingredients

• 6 chicken, thighs. or 3 small piece chicken breasts
• 1 (295 g) can condensed cream of mushroom soup
• 1 teaspoon Madras curry powder (more or less to own taste)
• 1 -2 tablespoon olive oil

Instructions

1. Heat the oil in a large frying pan and lightly brown the chicken pieces all over. Remove from pan and drain on kitchen paper.

2. Add the curry powder to the frying pan in the remaing oil and stir well to mix. Continue to cook and stir for about 3 minutes.

3. Add the mushroom soup to the curry powder. Put a little cold water into the tin and rinse round then empty this into the frying pan. Mix well and heat until it begins to bubble.

4. Place the chicken pieces into a casserole dish and pour over the soup mixture. Place into the oven (preheated to Gas 4/180 deg C/160 deg C fan).

5. Cook for approx 45 minutes or until the chicken is tender.

6. Serve with Basmati rice. For a nice change, add a tsp of turmeric powder to the boiling water before adding the rice - this presents the rice with a pleasant yellow colour instead of boring 'white'.

7. Enjoy.