Butter Chicken Curry
10 min
4 SERVINGS
INGREDIENTS
- 800 grams Sadia 1-by-1 Chicken Breast, cut into pieces
- 4 tbsp Curry Powder
- 1 egg
- 200g Flour
- 2 tbsp Corn Flour
- Oil for frying
- 200g butter
- 500ml Evaporated milk
- 3 sprigs curry leaves
- 3 nos. birds' eye chilli
- Salt and white pepper to taste
METHOD
- Marinate the chicken in curry powder, salt and pepper for at least an hour
- Beat egg and coat chicken pieces well. Dredge in flour
- Heat oil over medium high heat and fry chicken pieces till golden-brown. Set aside
- In a separate pan, heat butter over low heat and watch that it doesn't burn
- Add curry leaves and fry till fragrant. Mix in evaporated milk and reduce heat. Simmer till mixture reduces and thickens
- Mix in chicken and serve immediately with steamed rice, vegatables or salad.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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