two weekends ago, i planned on cooking one of my favourite nonya chicken dishes but didn’t have all the ingredients required so, i experimented on the buttermilk chicken instead, which is served in a nonya restaurant here in brunei . . .
since discovering the dish, i have already questioned its authenticity as a nonya fare. i’ve searched my nonya cookbook (the web as well!) for a similar entry but didn’t find any at all. it might have been the resto’s own recipe and it does have the curry leaves and chilies you would normally find as staple ingredients in a nonya dish.
well, wherever this dish may have originated from — it is definitely delicious and has become a favourite of mine. besides, it is easy and quick to prepare.
BUTTERMILK CHICKEN
ingredients
3 pcs whole chicken legs, chopped into small serving pieces
6 tbsp condensed milk
3 tbsp butter
12 small curry leaves
2 tbsp corn flour
2 small red chilies, finely sliced
2 tbsp lemon juice
1/8 cup water
salt and pepper to taste
method
place chicken in a bowl. add lemon juice, salt, pepper, corn flour and mix well using hands. deep fry until light golden brown or when chicken is done. remove from oil and set aside.
melt butter in a sauce pan on low heat. add in curry leaves, chilies and fry until aroma of curry leaves come out. add condensed milk, followed by water and simmer until mixture thickens. set aside three-quarters part of the sauce.
put back fried chicken to the remaining sauce in the pan and mix until it blends with the chicken. remove from pan.
place in serving platter and pour over remaining sauce.
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