Description
A deliciously creamy and crispy butter chicken with a unique Singaporean twist, packed with rich flavors and a perfect balance of sweetness and spice.
Ingredients
Units
Scale
- 500g chicken breast, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon chili flakes
- 1/4 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix chicken pieces with cornstarch and flour. Coat the chicken well and set aside.
- In a large pan, melt 1 tablespoon of butter over medium heat. Add the chicken pieces and fry until golden and crispy, about 4-5 minutes. Remove and set aside.
- In the same pan, melt the remaining butter. Add chopped onions, garlic, and ginger, cooking until soft and fragrant, about 2 minutes.
- Add curry powder, turmeric powder, and chili flakes. Stir to combine.
- Pour in the sweetened condensed milk, heavy cream, and chicken broth. Stir to create a creamy sauce.
- Add the fried chicken back into the pan, coating it evenly in the sauce. Simmer for 5 minutes to combine the flavors.
- Season with salt to taste and garnish with fresh cilantro.
- Serve hot with steamed rice or noodles.
Notes
- For extra crunch, you can double fry the chicken pieces.
- If you prefer a spicier dish, increase the amount of chili flakes.
- This dish pairs well with jasmine rice or garlic butter naan.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg