Hi peeps, I know that I haven’t been sharing for quite some time. So, today I decided to share a recipe of one of CheeseBoy’s favourite dishes – WET BUTTERED CHICKEN.
2 pieces of chicken breast (boneless and cut into cubes)
2 table spoon butter
3 birds eye chilies (you can add or reduce the quantity according to your preference)
1 stalk curry leaves
230 ml evaporated milk (again you can vary the amount according to your thickness preference)
A pinch of Knorr chicken powder (optional – and I don’t usually put them in all my cooking)
Salt and Pepper
1 tea spoon salt
1/2 table spoon sugar
2 tea spoon curry powder
How to Cook?
Marinate the chicken cubes in the marinade for a minimum of 1 hour. Anything less may not be as tasty
Deep fry the chicken cubes or you may also brown it in a non-stick pan (I prefer the latter method, as I think the chicken cubes will be juicier)
Dish-up the chickens and set aside
Heat the wok with butter. Fry curry leaves and birds eye chillies until fragrant.
Pour in evaporated milk and bring it to boil. Add in Knorr chicken powder, salt and pepper to taste.
Add the chicken and cook for a while – the flour added to the chicken will thicken the sauce. If it is too spicy, just add in more sugar (I usually don’t though as I kind of dislike it sweet)
Serve it with hot rice.
Additional note: I actually did not use the evaporate milk for this dish. Instead I used cooking cream (you may refer to picture below). This is the matter of preference and I believe most people actually used evaporated milk for this dish. I used cooking cream because I don’t quite like the sweet taste from the evaporated milk. Oh, in case you are wondering I actually used the whole box of cooking cream per serving.
Hope this recipe helps. Happy cooking peeps!