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Fragrant Butter Chicken

Wednesday, 26 August 2009

Some of you must be wondering where's the 'oink oink' button (comment link) in my post footer, well..I am trying to figure out where it went too! I've recently installed intense debate comment system on my blog and am liking it because it seems more organised and makes it much easier for us to reply to comments. Everything seems to be working fine but the oink oink button is gone! This only happens to posts with ID comment form installed, other posts with the old blogger comment form are okay. I'm still waiting for a reply and hopefully a solution, so please bare with me. I hope it works out as I really like the new comment system. Will keep you updated! In the meantime, you have to click on the post title and you will find the new comment form embedded under the post. Sorry about that.

So here is today's recipe - butter chicken! Another really tasty dish to go with rice (yes we love our rice!). I just realised all my posts this week will be mostly Asian, so I guess I am having an Asian theme this week! The suckling pig said that this dish reminded him of butter crabs - a bowl of crabs drowned in a very creamy, tasty and fragrant sauce, we usually eat this with Chinese steamed buns (man tao). Found a really good picture of it at foodstreet. Gosh, I miss home!

Butter chicken

Adapted from My Kitchen Snippets/ Nasi Lemak Lover
For sauce:
  • 2 tbs unsalted butter
  • 2 cloves garlic - pressed
  • 2 (or more) Thai chilies - sliced
  • 1/2 cup curry leaves ( I used dried ones)
  • Sweetened condensed milk or sugar
  • Salt
  • 1/4 cup evaporated milk

  • Marinade chicken pieces in garlic, light and dark soy sauce, pepper, and egg white for at least 30 mins.
  • Coat with corn starch and pan fry/ deep fry until golden brown. Leave aside for later use.
  • Heat up butter in a pan, saute garlic curry leaves and Thai chilies until fragrant.
  • Add chicken.
  • Add salt and condensed milk to taste.
  • Pour in evaporated milk, stir to mix and serve! The milk dried up really fast, so just briefly stir to mix and remove from pan.

Add more butter and evaporated milk if you want to drown your chicken in creamy goodness.

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