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Creamy Malaysian Buttermilk Chicken 1

Creamy Malaysian Buttermilk Chicken

Image credit: makan.ch
Servings 2 people
Total Time 25 minutes

Ingredients

  • 400g (16oz) Chicken Breast, cut into pieces
  • 2 tbsp Curry Powder
  • � tsp Salt
  • � tsp White Pepper
  • 1 Egg
  • 1 � cup Flour
  • 1 tbsp Corn Flour
  • Enough for frying Peanut Oil

Sauce

  • � cup Butter
  • 1 � cup (410ml/can) Evaporated Milk
  • 2-3 sprigs Curry Leaf
  • 2-3 pcs Birds Eye Chilli (green/red) (according to taste)
  • To taste Salt & Pepper

Instructions

Chicken

  • Marinate the chicken in curry powder, salt and pepper for at least an hour. If it is short of time, 15 minutes will do.
  • Beat an egg and mix well with the chicken pieces.
  • Heat up enough oil in a pan or wok for frying.
  • Coat chicken pieces in flour and fry till golden brown. Keep aside.

Sauce

  • In a separate pan, heat up butter.
  • Add curry leaves and fry until fragrant.
  • Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
  • Add chillies and continue to simmer till thickened.
  • Mix in chicken and serve immediately with steamed rice, veggies of your choice.