1 ½ lbs skinless and boneless chicken thighs, cut into pieces 3 tablespoons butter 1 tablespoon curry powder 1/2 teaspoon garlic powder 10 oz condensed tomato soup, undiluted 10 oz milk 1 tsp Black Pepper

In a large non-stick skillet over high heat, brown chicken thighs in butter with curry and garlic powder. Add tomato soup and milk. Bring to a boil and simmer gently for 8 to 10 minutes or until sauce thickens. Serve with rice and naan bread.