This chicken dish will satiate your sweet and savoury cravings
Ingredients
Serves 2 people
-250 g chicken
-Cut into thick cubes
-1 cup evaporated milk
-¼ cup condensed milk
-2 sprigs curry leaves
-2 chili padi (bird’s eye chili)
-¼ cup + 1 Tbsp corn flour
-¼ cup rice flour
-1 Tbsp unsalted butter
-1 Tbsp vinegar
-1 egg
-2 cloves garlic
-Chopped finely
-Water
-Vegetable oil
-Salt
Directions
Step 5: Make buttermilk sauce and cook chicken
– Add curry leaves and fry until fragrant before adding 1 cup evaporated milk and ¼ cup condensed milk. Season to taste with salt and white pepper.
– Mix 1 Tbsp cornstarch with 1 Tbsp water in a cup before pouring into pan. Stir well until sauce thickens.
– When sauce thickens, remove from heat and add fried chicken to the pan. Mix thoroughly.
Final Step: Plate and Serve
Transfer buttermilk chicken to serving plate and serve hot.
For the full recipe, click here.
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