Heat the oil in a heavy based saucepan. Add the onions and garlic and cook until soft and starting to brown. Sprinkle in the garam masala, turmeric and paprika powder and cook for 1 minute. Turn up the heat, tip in the diced chicken and brown until cooked through.
Tip in the peppers, add the stock pot and pour over the Carnation® evaporated milk Simmer on low heat for 20 minutes stirring occasionally till thick and creamy.
Garnish with freshly chopped coriander.
Recipe courtesy of Carnation®