Curry Buttermilk Chicken

Ingredients

• 1 lb Chicken (Cut into bite-sized pieces)
• 2 tbsp Curry powder (Divided use; for marinating and for the sauce)
• Oil (For deep frying)
• 2 tbsp Butter (For sautéing)
• 3 Garlic (Minced)
• 2 sprigs Curry leaves (Fresh)
• 0.5 cup Evaporated milk (Referred to as buttermilk/淡奶 in source)
• 1 tsp Sugar (To taste; mentioned in comments to adjust)

Steps

1. 1

   Marinate the chicken pieces with curry powder until they are well-coated and packed with flavor.

2. 2

   Heat oil in a pan and fry the marinated chicken until it is golden brown and crispy. Remove from oil and set aside.

3. 3

   In a clean pan, melt the butter and sauté the minced garlic, fresh curry leaves, and a bit more curry powder until highly fragrant.

4. 4

   Pour in the evaporated milk and stir to combine with the aromatics.

5. 5

   Add the crispy fried chicken back into the pan and toss quickly to coat every piece in the creamy curry sauce.

6. 6

   Serve immediately while the chicken is still crispy, ideally with steamed white rice.

Notes

The source uses 'buttermilk' in the title but specifies 'evaporated milk' (淡奶) in the description, which is standard for Malaysian-style butter chicken. A commenter suggests reducing the sugar if you prefer a less sweet dish.

Nutrition per serving

• main
• butter chicken
• Malaysian
• Nyonya
• fried chicken
• spicy
• creamy