Butter chicken

I did this dish a few weeks back (can't remember how long) after reading it on Kitchen Snippets.

Ingredients:

2 pieces of chicken breast – cut to 1/2" cubes
1 clove of garlic – chopped
2 tbsp soy sauce
½ tsp pepper
½ tsp of dark soy
1 egg white
3 tbsp of cornstarch or rice flour

Mix all the above ingredients together except for the cornstarch for 30 minutes. Coat the chicken with the cornstarch and fry the chicken pieces with some oil until golden brown. Drain the oil and set it aside.

2 cloves of garlic
10 curry leaves
3 Thai chilies
2 tbsp of butter
¼ cup of evaporated milk
1 tsp of sugar
Salt and pepper to taste

1. Heat up the butter, sauté the garlic, chilies and curry leaves until fragrant and lightly brown.
2. Add in fried chicken pieces and mix well. Add in sugar, salt and pepper to taste. Mix really well.
3. Add in the milk and give it a quick stir for a few seconds until the chicken absorb all the milk. Dish out and serve hot with rice.

I am sure this will be a great dish if 'done the 'right way'. Mine didn't turn out that great.

First, it didn't have the strong aroma of the curry leaves. Probably I didn't put enough. Secondly, it wasn't that spicy too. So, will probably put more next time. Nevertheless, the chicken was tender and nice. I give myself a rating 5/10. Pass lar =p