This recipe was a big hit (I wish I had doubled it)! It could not be quicker or easier. I used coconut oil but any oil will do. I used evaporated milk because it was all I had and it went well. It tastes creamier than regular milk and it has less fat than cream. Everything else was exactly what the recipe called for. The flavour reminded me very much of "Butter Chicken" that you get at an Indian restaurant. I'm lazy and like to do things in one pot so I thinly sliced the potatoes and threw them in with the oil, onion, garlic and spices. I also threw in the chickpeas at this point. I like their flavour fried, plus they pop and jump in the pan and that's fun. I sautéed all of that together until the potatoes were almost cooked. This step really helped bring out the flavour of the spices nicely too. The last thing I added was the tomato soup and the milk. My Fiancé hates canned tomato soup, well any tomato soup really. He couldn't even tell there was tomato soup in this recipe and went back for seconds and thirds. Thank you so much for a great recipe.
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