Navel Orange Malaysian Creamy Butter Chicken | Sunkist my-en

Navel Orange Malaysian Creamy Butter Chicken

@lengluicooks

Prep Time: 25 minutes

Cook Time: 10 minutes

Number of servings

FRIED CHICKEN Ingredients

400g chicken thigh
½ tsp salt
½ tsp white pepper
3 tbsp tapioca starch
3 tbsp rice flour
1 cup oil for deep frying
Juice from 1 Sunkist Navel orange

BUTTER SAUCE Ingredients

1 tbsp oil
3 tbsp unsalted butter
2 cloves garlic (chopped)
2 red chilli padi (sliced)
2 stalks of curry leaves (stalk removed)
½ tsp curry powder
1 cup evaporated milk
½ cup juice from Sunkist Navel orange
1 tbsp sugar
1 tsp salt, or to taste

GARNISH Ingredients

1 Sunkist Navel orange, segmented

FRIED CHICKEN

Directions

Cut chicken thigh into bite size pieces and marinade with some salt and pepper for minimum 20 mins. When ready to cook, coat chicken with flour and tapioca starch and deep fry in hot oil until fully cooked. Set aside.
In a hot wok, add oil and butter. When butter starts to foam, add garlic, chilli padi and curry leaves. Cook until fragrant.
Add evaporated milk, juice from Sunkist Navel orange, sugar and salt. Let sauce reduce and thicken. Do a taste test, add more salt or sugar if necessary.
Add the fried chicken back into the wok and coat chicken with creamy butter sauce.
Serve hot and garnish with segmented Sunkist Navel orange.