Creamy Butter Chicken

I got this idea adapted from this Mommy's Creamy Butter Prawns recipe. Instead of using prawns, I used chicken. The creamy sauce is just superb with deep fried chicken. The aroma of curry leaves make this dish more fragrant and savouring. You can just eat it on its own, which is "finger licking good", serve with rice or noodles.

Ingredients:
3 pcs Chicken Keel (Chicken breast meat with the middle bone attached)
One handful of curry leaves
1 tbsp butter

Coating:
1/4 cup plain flour
1/4 cup corn flour / tapioca flour
2 eggs, beaten

Seasonings:
400ml Evaporated milk
1 tsp sugar
1/4 tsp salt


Deep fried chicken keel, chopped into big slices

Slow simmer of the milk & curry leaves
Methods:
1. Combine plain flour & corn flour in a bowl.
2. Beat up eggs in a separate bowl. Add a pinch of salt.
3. Dry chicken keel with towel.
4. Heat up oil in a deep oil. Coat chicken keel with eggs, then flour.
5. Deep fry in low fire until golden brown. Set aside & let cool.
6. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
7. Add in evaporated milk, simmer in low fire till milk is thicken.
8. Add in sugar and salt.
9. Chop chicken keel into big slices. Pour milk onto chicken.
10. Serve hot.

My bits of tips:
• If you prefer cheesy taste, add in a slice of cheddar cheese in the sauce.
• Fry chicken in low heat until chicken is cooked. Use a skewer to prick on the thickest part to test is the chicken is fully cooked.
• Simmer milk in low heat and stir gently so that milk will be smooth and creamy.

My bits of recommended recipes:
Teriyaki Chicken
Grilled Black Pepper Chicken
Grilled Chicken with Honey
Mayonnaise Sesame Chicken