1 chicken, 2 1/2 lbs., cut into 2" pieces
2 onions, shredded
3 cloves garlic, minced
1/4 c. evaporated milk
1 tsp. white pepper
2 tsp. salt
2 tsp. cornstarch
1 tbsp. water

CURRY SAUCE:

1 tbsp. curry powder
2 tbsp. curry oil
Substitute for curry oil: 2 c. water, 1 tsp. sugar, 2 tbsp. curry

Clean chicken and marinate with salt and pepper for 1/2 hour. Cook onions and garlic then add curry sauce in Chinese wok and simmer for 20 minutes. Add chicken and cook 25 minutes on low heat. Remove chicken and put on plate. Leave 1 cup of curry gravy in Chinese wok and add cornstarch stirred in with 1 tablespoon water. Finally add milk and pour gravy over (onto) chicken. Serve hot with rice.

Suggestions: Add a bit of red pepper to make hot.