Speedy Chicken Curry

I had chicken breast fillet thawed and I figured it will be best for this recipe.

INGREDIENTS:

1/4 kilo chicken breast, cut

1 pc. medium eggplant, cut into rounds (optional)

1 cup evaporated milk

1 tsp. curry powder

1 pc. medium onion, sliced

3 cloves garlic, minced and sliced

1 tbsp. vegetable oil

salt and pepper to taste

chili powder (optional)

1. Heat pan and sautee garlic and onion until soft. Add meat and let it simmer for 2 minutes.

2. Add milk and the eggplant slices, if using. Lower the fire and simmer for another 2 minutes.

3. Add curry powder, then salt and pepper. Can add chili powder if preferred. Adjust taste.

4. Serve hot.