500 g boneless, skinless chicken thigh, cut into strips
Cornflour, for coating
Salt and pepper, for seasoning
4-5 tbs butter
Fresh red chilies, sliced
1 stalk fresh curry leaves
200 ml condensed milk (10 – 12,5 % fat)
3-4 tbs sugar
Buttermilk Chicken from Brunei
In Brunei Buttermilk Chicken is a popular dish. There are crispy fried chicken pieces under a creamy and spicy sauce.
This is traditional and very simple. You should try this during the week meal.
Season chicken with salt and pepper. Coat with cornflour.
Add enough oil to a small wok and deep fry chicken pieces on high heat.
Fry until chicken pieces are golden and crispy.
Drain on paper towels and set aside.
Heat butter on medium heat.
Add fresh chilies and curry leaves. Stir fry until fragrant and the curry leaves are crispy.
Pour in condensed milk and sugar. Stir until sugar is dissolved.
Lower heat and keep on stirring, until sauce is thickened and coats the back of a spoon.
Season with salt.
Stir in fried chicken pieces. Mix well, and serve immediately with rice.