Buttermilk Chicken

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Fried chicken is coated in a creamy, slightly spicy sauce.

Preparation time: 5 minutes
Cooking time: 40 minutes



Boneless chicken strips
Plain flour, for frying

4-5 tablespoons butter
20 curry leaves, fresh or dried
Fresh or dried chillies, chopped, to taste
150 mL evaporated milk
3 tablespoons sugar, or to taste
Salt, for seasoning


1. Season chicken with salt. Coat with flour and fry. (deep fry or shallow, I just used shallow frying) Try and get it golden brown. Set aside.
2. Melt butter over a gentle heat and fry chopped chillies and curry leaves until it starts to smell good.
3. Add evaporated milk and sugar. Stir until the sugar is dissolved. Keep the pan on the heat until the sauce is nice and thick. (Butter should be combined with milk - just like white sauce!)
4. Add in fried chicken. Mix well to cover in the sauce. Serve!

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