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Thursday, January 15, 2009

Chicken Fillets in Creamy Sauce

sha tried from recipe sis jun.. ermmm love it.

chicken fillets
3 sprig of curry leaves
4 bird eyes chilies or one big red chili - cut small or chopped
1 cup of evaporated milk
salt and pepper
1 tsp of sugar

Seasoning
1 tsp of salt
1/2 tsp of pepper
1/4 tsp of garlic powder
1/2 tsp of paprika
1 egg white
3 tbsp of cornstarch


1) season it with salt, pepper, garlic powder, paprika and egg white and set it aside for 30 minutes.
2) Heat up some oil and lightly coat the chicken fillet with cornstarch. Fry the chicken until golden brown, dish out, drain the oil and set it aside.
3) Remove oil from the pan and leave about 1 tbsp and stir fry the curry leaves and chili until fragrant. Add in the milk and bring it up to boil. Add in salt, pepper and sugar and reduce the milk to half and sauce thicken.
4) Add in the chicken and let it come up to boil again and sauce thicken. Check seasoning. Dish out and serve with warm rice.

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