Chicken curry with evaporated milk

Heat the oil in a deep frying pan.

Once hot, add the onion and garlic, season with salt and pepper and poach over medium heat. About 10/15 min.

Add the diced breast and brown.

Once the breast has browned, add the crushed tomato and stir well. About 100 ml of tomato.

Add a tablespoon of curry, a dessert spoon of cumin and a dessert spoon of turmeric.

Stir well and add 200/250 ml of evaporated milk.

Taste and adjust salt if necessary. I cook with very little salt.

We eat white rice.

Serve and enjoy this delicacy!