->Curry 01 <-

4 to 6 chicken breast fillets, diced

2 onions, chopped

1 garlic clove, crushed

3 Tbsp cooking oil

15 gm (1/2 oz) medium curry powder (more if you prefer it hotter)

1 x 400 gm (14 oz) can evaporated milk

salt and freshly ground black pepper

Cook the chopped onions and garlic in the oil for a few minutes,

allowing them to colour slightly. Add the curry powder and continue

to cook for a few minutes. Season the diced chicken breast with

salt and pepper and add to the curried onions. Turn in the pan

until completely sealed on all sides. Add the evaporated milk and 15 to 20 minutes, stirring occasionally

to prevent it from sticking. Check for seasoning and your curry is

ready. To lift the finished dish, sprinkle with some chopped fresh

coriander.