INGREDIENTS

3 tbsp oil
½ cup chopped bell peppers
½ cup cup chopped onions
2 tsp cumin
1 tbsp curry powder
1 kg chicken nuggets
1 can Angel Evaporated Filled Milk

PROCEDURE

1. In a pan with hot oil, saute bell peppers for 1 minute and set aside.
2. In the same pan, add onions, garlic, cumin, and curry powder.
3. Add chicken and cook until browned on all sides.
4. Add evaporated liquid creamer and simmer gently for 3-5 minutes or until thickened and chicken is fully-cooked. Add back bell peppers and simmer for 1 minute. Serve.