I not only love salmon fish but I also heart all kinds of seafood. I know that they are artery clogging but I consume them in moderation and I make sure that I go for brisk walk every evening, the best exercise for the heart and body. I have to keep myself fit and healthy coz my motto in life besides taking care of the Piggies and the other half , is to enjoy the food I cook and bake. I love FOOD….can? Especially homecooked ones :)
I kinda have this craving for butter shrimps but I have to keep some allowance for seafood this weekend.. for the Piggies are coming back this weekend! In the end I cooked buttered chicken instead :p :O It turned out yummilicious with the complete aroma of the buttered shrimps! The crispness of the chicken cubes on the outside and the juiciness of the meat inside , did satiate the craving for butter shrimps after all :)) I use the recipe for butter shrimps, so needless to say we had a wonderful and satisfactory dinner…no complaints from the other half …who would dare to complain after such an appetizing dish for dinner ? Oh..by the way…even if it is not up to standard, no one dares to complain , coz the wok will go into retirement then LOL! Nay, so far so good…so the wok will still have to serve its purpose for a while yet :))))
delicious crispy chicken cubes
the aroma from all the ingredients sauteed together
is really saliva inducing
this tasted exactly like the butter shrimps
yummilicious......mmmmm
Savoury Butter Chicken
one big chicken breast – diced into bite-sized cubes
a pinch of sea salt
a dash of white pepper
1 heaped tbsp of corn flour
a cup of panko brad crumbs/ cornflour
2 pips of garlic – chopped
2 bird’s eye chilli – deseeded and cut into half
1 tbsp of curry powder
½ tbsp of olive oil
2 tbsp of butter
Season the chicken cubes with salt and white pepper for ½ hour. Heat up the wok with the vegetable oil for deep frying under medium heat. Add in 1 heaped tablespoon of corn flour on the seasoned chicken cubes. When the oil is hot, dip the chicken cubes in the egg white and coat with the panko crumbs/cornflour. Put the coated chicken cubes into the hot oil and deep fry them till crispy brown and cooked. Dish them up and drain off the extrta oil on kitchen paper towels.
Pour the used oil into a mug. Wash the wok clean and reheat the wok under medium heat. Add in the olive oil and butter into the wok. Add in the garlic, curry leaves, chillies, curry powder and sauté till aromatic. Push aside the sautéed ingredients . Slowly add in the beaten egg yolk mixture and keep stirring it into shreds as it is cooking in the wok. When the eggs are in fine shreds , add in the cooked crispy chicken cubes and coat evenly with the sautéed aromatic ingredients. Dish up and serve hot with rice.
Enjoy!
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