Buttermilk chicken

Name: Buttermilk chicken
Total time: 1800 s
Yield: 3 people
Cuisine: British
Ingredients: 400 g chicken breast; 1 tsp curry powder; 1 tsp maggi seasoning; 1 cup corn flour; 1 cup all purpose flour; 40 g salted butter; 2 cloves garlic; 4 springs curry leaves; 1 tsp evaporated milk; Salt and pepper; 2 tsp water

Fiera Hong @fiera29

Buttermilk chicken

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Ingredients

30 minutes

3 people

400 gchicken breast
1 tspcurry powder
1 tspmaggi seasoning
1 cupcorn flour
1 cupall purpose flour
Buttermilk sauce
40 gsalted butter
2 clovesgarlic
4 springscurry leaves
1 tspevaporated milk
Salt and pepper
2 tspwater

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Steps

30 minutes

1

Cut chicken to equal pieces.
2

Marinade with curry powder, white pepper and salt and Maggi seasoning sauce.
3

Prepare batter. Mix equal portion of rice flour and corn flour. Dip chicken into flour until coated evenly on all sides and dust off any excess flour.
4

Fry chicken. Heat enough oil in a deep pan and fry chicken in batches, for about 3-4 minutes or until golden brown on all sides
5

Add in evaporated milk and let it come to a simmer for 1 minute. Add 2 tbsp water if you want to make it saucier.
Add in fried chicken pieces and toss chicken so it coats evenly with sauce. The sauce will be thick as the dish cools. Dish out and serve on
6

Using a seperate pan on medium high heat, fry butter, chopped garlic. Remove curry leaves from stalk and add into pan. Add in salt and pepper.