Malaysian Buttermilk Chicken
Creamy, savory and super juicy, this Malaysian buttermilk chicken recipe is unlike any other chicken curry you’ll ever have tried.
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Servings: 3 Servings
Calories: 383kcal
Ingredients
Ingredients for the chicken breast
- 1.5 cups Chicken breast diced
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Oil
- 1 Egg
- ¾ cup All purpose flour
- Oil For frying
Ingredients for the curry
- 1 tablespoon Oil
- 1 tablespoon Garlic minced
- 1 tablespoon Green chilies minced
- 2 tbsps Spring onions chopped
- 8-10 Curry leaves
- 1.5 cups Buttermilk
- ¼ teaspoon Black pepper powder
- Prepared chicken
Instructions
- Take a mixing bowl. Add in the salt, pepper, onion powder, garlic powder, and oil. Mix well.
- Next, add an egg and mix.
- Add flour and mix well. Make sure each and every piece is well coated with the batter.
- Heat oil in a pan and fry the coated chicken pieces. They should turn crisp on the outside and have a golden brown color. Keep aside.
- Next, heat oil in a pan. Add the garlic, green chilies, spring onions, and curry leaves. Saute.
- Add the buttermilk next and mix well. Let it come to a boil.
- Sprinkle pepper powder and mix.
- Add in the fried chicken next. Let the curry simmer for 6-7 minutes.
- Serve hot with rice of your choice.
Nutrition
Serving: 3Servings | Calories: 383kcal | Carbohydrates: 36g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1772mg | Potassium: 675mg | Fiber: 1g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 56mg | Calcium: 185mg | Iron: 2mg