Chicken Curry Without Coconut Milk

• 1 tablespoon canola oil any cooking oil will also do
• 3 cloves garlic minced
• 2 inches ginger sliced thinly
• 1 onion medium-sized, sliced thinly
• 1 chicken kilo, cut up into serving pieces
• 2 evaporated milk big cans, or approximately 2 cups
• 1 teaspoon curry powder
• salt
• pepper
• chilli green or red hot, sliced, optional

1. Heat oil in saucepan over low fire.
2. Saute garlic, ginger and onion until golden brown.
3. Add chicken and stir fry until the chicken is slightly brown.
4. Add just enough evaporated milk to almost cover the chicken.
5. Add curry powder, enough salt to taste (1/2 teaspoon) and a dash of ground pepper.
6. Cover and allow to slowly simmer until the chicken becomes tender.
7. Note: Be sure that the fire is set to the lowest setting possible to avoid burning the milk. Also stir the dish once-a-while to prevent sticking.
8. If you plan to put in hot chilli, add the chilli after the chicken has become tender.
9. Simmer for one minute more.
10. Remove from fire and serve with steamed rice.

canola oil, garlic, ginger, onion, chicken kilo, milk, curry powder, salt, pepper, chilli green

Taken from www.yummly.com/recipe/Chicken-Curry-Without-Coconut-Milk-1650801 (may not work)