By Rachel Phipps
In a mini processor or blender, pulse the garlic, ginger and onion to create a paste.
Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown.
Add the spices and cold for a minute until they are aromatic, then add the tomato puree. Add the bird and cook until you begin to brown. Add the tomato soup and cook over low heat for about 10 minutes until the birds are well cooked.
Add the cream and season with sea salt. Garnish with cilantro, if using, and serve.
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