Malaysian Style Buttermilk Chicken
This is a dish that you are able to watch me eat 2 large bowls of rice with! It is almost a weakness to my heart. If you are looking for an option to not have too much meat, you can swap the chicken with tofu instead.
Ingredients:
- 600 grams of chicken (I used chicken thighs)
- 2 teaspoons of curry powder
- a pinch of salt + pepper
- 2 teaspoon of corn starch (this makes the chicken smoother and tender)
- 1/2 tablespoon of oyster sauce (optional)
• marinade for 30 minutes
The gravy:
- 1 stalk of curry leaves
- 1 can of evaporated milk
- 2 table spoon of butter
- Chilli (as many as you want! I used 4 spicy bird’s eye chillies)
- 1 clove of minced garlic
- 1 teaspoon of corn starch with a splash of water (to thicken up the sauce)
- 2 teaspoons of sugar
- salt and white pepper to taste
Steps:
Marinade the chicken for 30 minutes then pan fry until golden brown. (Deep fry option: Coat the chicken with egg and flour and fry)
Once the chicken is cooked, in a saucepan, heat butter and add garlic, chilli and curry leaves. (Be careful with the curry leaves as it will splatter)
Add the evaporated milk and the corn starch slurry. Allow the mixture to simmer on low heat for 10 minutes before adding sugar, salt and white pepper to taste.
Add the cooked chicken coat it with the sauce before serving on a bowl of warm rice.
PS: this is a great winter warmer!
