Entree
Buttermilk Chicken Rice (Malaysian Version) 

• 400 grams (16 oz) chicken breast, cut into pieces
  
• 2 tablespoons curry powder
  
• ½ teaspoon salt
  
• ¼ teaspoon white pepper
  
• 1 egg, whole
  
• 1 ½ cups flour
  
• 1 tablespoon corn flour
  
• enough for frying oil of choice
  
• 
  
• Sauce
  
• 3 cloves of garlic (finely chopped), I'm a garlic girl, so I actually add 5...
  
• ¼ cup butter
  
• 1 ¾ cups (410ml/can) evaporated milk
  
• 2-3 sprigs of curry Leaf
  
• 2-3 pieces (according to taste) bird's eye chilli (red)
  
• ½ cube (according to taste) chicken bouillon
  
• ½ teaspoon condensed milk (I like it a little sweet)
  
• salt + pepper
  
• 
  

1. Marinate the chicken in curry powder, salt, and pepper for at least an hour. If short of time, 15 minutes will do. 
2. Beat an egg and mix well with the chicken pieces. 
3. Heat enough oil in a pan or wok for frying. 
4. Coat chicken pieces in flour and fry till golden brown. Keep aside.
5. In a separate pan, heat butter. Add chopped garlic, curry leaves, and fry until fragrant. Mix in evaporated milk & condensed milk and reduce the heat. Let simmer till slightly thickened. Add chilies and continue to simmer till thickened.
6. Add in chicken bouillon, salt & pepper to taste. 
7. Mix in the chicken and serve immediately with steamed rice. I like to add a fried egg.
   

I hope this recipe brings you both the comfort and warmth that it has given me, especially after a long day. Nothing beats a hot bowl of buttermilk chicken and rice with the love of your life by your side. Enak Banget! Love you both!

-Natasha Zakir 
                   

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