Chicken - Creamy Chili

By BlueSchmoo

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Ingredients

• 1 can (410g) CARNATION Evaporated milk
• 3 tbsps Canned green chilies, drained (sliced or chopped)
• 3 tsps All purpose flour
• 1 cube MAGGI Chicken bouillon (broth) (crushed)
• 1 tbsp Vegetable oil
• 3 Chicken breast fillet, without skin (cut into thin strips)
• 1 Red bell pepper (washed, deseeded cut in thin strips)
• 1 Green Bell Pepper (washed, deseeded cut in thin strips)
• 100 g Sweet corn canned, drained
• 2 tbsps Coriander leaf ((Cilantro) chopped)

Preparation

Step 1

Pour the CARNATION Evaporated milk into a blender or food processor; add the sliced
green chili peppers, flour and MAGGI Chicken Bouillon cube. Blend or process until smooth. Set aside Heat the oil in a large frying pan or skillet. Add the chicken strips and fry for 4-5 minutes or until browned Add the red and green bell pepper strips and fry for a further 3 minutes stirring all the time.
Add the milk and chili mixture to the pan together with the sweet corn kernels. Bring up to the boil, stirring all the time and cook for 1-2 minutes until the sauce is thick. Serve sprinkled with chopped cilantro.