Description
A flavorful Singaporean-style butter chicken that combines crispy fried chicken pieces with a rich, velvety butter and evaporated milk sauce infused with garlic, chilies, and curry leaves.
Ingredients
Scale
- 500 g chicken thighs, boneless and skinless, cut into chunks
- 3 tbsp cornstarch
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 10–12 fresh curry leaves
- 2 red chilies, sliced
- 200 ml evaporated milk
- 1 tsp sugar
- Vegetable oil, enough for deep-frying
Instructions
- Preheat Your Equipment: Heat a wok or deep pan with enough vegetable oil for frying.
- Combine Ingredients: In a mixing bowl, coat chicken with cornstarch, egg, salt, and black pepper.
- Prepare Your Cooking Vessel: Once the oil is hot, fry the chicken in batches until golden brown and crispy. Drain on paper towels.
- Assemble the Dish: In a clean wok, melt butter and sauté garlic, curry leaves, and chilies until fragrant.
- Cook to Perfection: Pour in evaporated milk and sugar, simmer gently until the sauce thickens slightly.
- Finishing Touches: Toss the fried chicken into the sauce, coating evenly while keeping some crispness intact.
- Serve and Enjoy: Plate immediately with steamed rice or noodles.
Notes
- Use chicken thighs for juicier bites, but chicken breast can be substituted.
- Fry chicken in small batches to keep it crispy.
- Fresh curry leaves add the best aroma, but frozen can be used too.
- Adjust spice levels by adding or reducing chilies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
Keywords: Singapore butter chicken, crispy butter chicken, curry leaf chicken, Singaporean chicken recipe