Salted egg butter chicken is a sudden phenomenon in Malaysia.
After that, Malaysians are putting salted egg onto almost everything even ice-cream!
While some combination is questionable, this one is definitely not and it’ll be here to stay long after the faze ends because it’s just that good.
If you’re craving for something creamy and salty, this is the dish for you.
- 1 kg chicken fillets (cut into strips)
- 6 salted egg yolks (boiled and grated)
- 6 stalks curry leaves
- 1 cup potato starch
- 1 cup rice starch
- 125 g butter
- 1 ½ cup vegetable oil
- 1 tsp red chili (sliced)
- salt to taste
Coat the chicken with a mixture of the potato starch and rice starch. Deep fry the chicken in vegetable oil for 3 to 5 minutes. Set it aside on a kitchen towel to drain the excess oil.
Melt the butter in a pan over medium heat. Put in the curry leaves and fry until fragrant. Mix in the grated egg yolks. (If you want to have a bit of gravy, you can add in a cup of milk here but careful milk boil fast)
After it’s all mixed well, put in the deep-fried chicken strips and chilis. Take the pan off the heat as you stir it.
Serve with hot steaming rice. Yum!