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My kids miss the foods from Brunei and requested me to cook them one of their favorite dish, Buttermilk Chicken. Here is my version of the dish. Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt.
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Ingredients requirements - Brunei Buttermilk Chicken:
- Need 4 - chicken thighs, skin and bones removed and Sliced into chunks
- Prepare 1 tbsp cornflower
- Take of Salt and pepper
- You need 4 tbsp of butter
- Prepare 1 stalk curry leaves
- Make ready 1 tsp for chilli paste (or a fresh chilli thinly Sliced)
- Make ready 200 ml for evaporated milk
- Make ready 3 tbsp - sugar
- Need Green veg to serve
- You need 150 ml of Sunflower or vegetable oil
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Brunei Buttermilk Chicken how to cook:
- Season the chicken and coat with cornflower in a bowl
- Heat the oil in a wok or pan
- When the oil is hot, fry the chicken for avout 3-5 mins until the pieces are golden brown.
- When cooked, pick out the chicken pieces and place on some kitchen roll to drain the oil.
- In a saucepan, melt the butter on a medium heat and add the curry leaves and chilli and cook till fragrant and the leaves are crisp.
- Add the evaporated milk and sugar and stir until the sugar has dissolved.
- Turn the heat to low and stirr until the sauce is thick enough to coat the spoon.
- Pour the chicken into the sauce and stir to cover.
- Serve with the green vegetables
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