Malay Butter/Creamy Chicken | 馬來奶油雞

July 31, 2021

I have never had this dish when I was in Malaysia or South East Asia, but when I saw the video making this dish, I want to try right away! Luckily, the Indian grocery nearby sells fresh curry leave that I got to have this essential ingredient for the dish. When we tried it right away, it also tastes like cheese (mainly because I added in chicken too late and sauce dried out), when we reheated next day, it has salted egg yolk taste!!! According to my Malaysian friend, creamy mushrooms (vegetarian version) and butter prawn are also very delicious! Will try next time 😉

QUICK TAKEAWAYS

can either deep fry or air fry chicken before cooking in pan; I find air-fry healthier and easier!
do not wait till too late to add chicken into creamy curry sauce, otherwise it would end up drier
fresh curry leaves really add in a lot of flavors and fragrant!!!
evaporated milk instead of normal milk or cream is used here because they becomes sticky sauce faster without the water in milk, and not as heavy as cream.

RECIPE

4 chicken thigh
salt
pepper
egg
corn starch
30-50ml butter 🙁
fresh curry leave (very fragrant!!!)
red pepper
few cloves of garlic, mince
1 can of evaporated milk
sugar
curry powder (extra kick!)

Step 1: slice chick thigh into bite size (I did not slice for the ones in photo), marinate with salt, pepper, 1 egg and corn starch; mix well and marinate for at least 30mins.

Step 2: coat chicken in corn starch; I do it by dumping chicken in a closed container with enough corn starch, shake it up! easy and quick.

Step 3: deep fry till golden or air-fry in 350F for 5-10mins, with crispy, golden layer.

Step 4: mince red pepper, a few cloves of garlic; remove curry leave from stem, we only need leaves

Step 5: in pan, add 30-50ml butter, let it melt and stir fry minced red pepper, garlic and curry leaves till fragrance come out

Step 6: add in a can (400ml) of evaporated milk, turn heat down to medium to medium high, keep stirring.

Step 7: in a small bowl, add in 1tsp salt, 2tsp sugar, 1tsp of curry powder and mix well. Add in the pot, keep stirring. Try the sauce and add more salt/sugar/curry powder if needed.