INGREDIENTS

1 410mL Angel Evaporated Filled Milk
1/2 kilo chicken breast or thigh fillets, cut into cubes
1/2 tsp salt
1 pinch pepper
2 tbsp sliced ginger
2 tbsp curry powder
1/4 cup cubed red bell pepper
1/2 cup pineapple chunks
1 tbsp patis, according to taste
1 cup cubed camote, fried
1 tbsp toasted garlic bits

PROCEDURE

1. Season chicken with salt and pepper.
2. Heat butter in a saucepot. Add chicken and cook until nicely browned.
3. Stir in onion, ginger, curry powder and bell pepper. Sauté until aromatic.
4. Pour Angel Evaporada and add pineapple chunks.
5. Cover and simmer until flavors blend and sauce, slightly thickened. Season to taste with patis.
6. Remove from heat and serve with fried camote on the side and toasted garlic on top.