Buttermilk Chicken

 

Ingredients:

2 chicken thighs (boneless) 

1/3 cup evaporated milk (add more if you want more sauce on the dish)

2 cloves garlic (peeled and thinly sliced)

1/2 onion (peeled and cubed)

3 tablespoon unsalted butter

2 sprigs curry leaves

3 bird's eye chili (cut into pieces)

Chicken stock granules (to taste, if needed)

Marinade for chicken:

2-3 plain flour

1 tbsp. curry powder

1 egg

1/2 tsp. salt

1 tbsp. water

Methods:

1. Cut the chicken into bite-sized pieces.  Add egg and salt, and mix to combine.  Add flour, curry powder and water.  Mix to coat the chicken well with the mixture.  Marinate for at least 30 minutes or more.
2. To fry the chicken, add oil into a medium heated pot.  Fry the chicken in batches until golden, dish and set aside.
3. To make the buttermilk, in a heated wok, add butter until melted.  Then add in garlic, chili and curry leaves; saute until fragrant.  Add in the milk and onion.  Give it a quick stir.  Then add in the fried chicken.  Stir and cook until the sauce has slightly thicken.  Taste for correct seasoning, add  chicken stock granules, if needed.
4. Remove from heat onto a serving plate.  
5. Serve immediately.

I adapted this delicious recipe from 'unclenublikumz' with a slight adjustment to suit my cooking preference.