butter milk chicken

By Pei-Wen -
500g boneless chicken, cut into cubes/strips
Cornflour
Butter or margarine, 4-5 tablespoons
1 stalk curry leaves
Dried chillies, chopped, to taste (you can use fresh cili padi, if you want)
Evaporated milk, 150ml (susu cair)
2 tablespoons white sugar, 1 tablespoon brown sugar (adjust as you like)
Salt and pepper, maybe some chicken stock
What to do:
  1. Season chicken with salt, pepper and chicken stock. Coat with corn flour and fry. (deep fry or shallow, I just used shallow frying) Try and get it golden brown. Set aside.
  2. Melt butter over a gentle heat and fry chopped chillies and curry leaves until it starts to smell good *drool*
  3. Add evaporated milk and sugar. Stir until the sugar is dissolved. Keep the pan on the heat until the sauce is nice and thick. (Butter should be combined with milk - just like white sauce!)
  4. Add in fried chicken. Mix well to cover in the sauce. Serve!

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