Butter Chicken

Every time when my family patronized a particular restaurant, I would insist that we order the 'Butter Chicken'. It happened so often that it reached a point where they got so sick of it. Fine, looks like I had to satisfy my own taste buds by tackling the kitchen then I can have the whole plate to myself.

Ingredients: (Serves 4)

• 600g chicken breast, diced
• 1 clove garlic, minced
• 2 tbsp soy sauce
• 1/4 tsp ground black pepper
• 1/2 tsp dark soy sauce
• 3 tbsp corn flour (extra for coating)
  
• 125g butter
• 6 sprigs curry leaves
• 5 bird's eye chillies
• 1 375mL can of evaporated milk
• 1 cup dessicated coconut

Method:

1. Marinade the chicken with garlic, soy sauce, pepper, dark soy sauce and corn flour for at least 30 minutes or overnight.
2. Coat the chicken with excess corn flour and fry until it turns golden brown. Set aside.
3. Melt the butter and add in the coconut, curry leaves and bird's eye chillies and fry until fragrant.
4. Add in the chicken and stir for 2-3 minutes. Dish up and serve.

You can also opt to put in salted egg yolk for better flavour.