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Spicy Butter Cream Chicken Rice

This dish was crafted from memory. I had no recipe, no reference on how to make this dish except that I’ve had it couple of times outside. All I know was that I was craving for it, so I relied on my taste buds to guess the ingredients. I didn’t place a lot of expectations on the outcome but the dish came out pretty close. Unfortunately, it didn’t have enough spice factor in it which was weird considering I added enough green cili padi (green bird’s eye chillies) to make an elephant cry. But I gather that dairy will reduce anything spicy. I should’ve gone with my gut and put in enough cili padi to make a dinosaur cry instead. But, no harm ho foul. Just need to add more cili padi next time.

My favourite place to have butter cream rice is Strawberry Fields in PJ, New Town. Oooh…not to mention they have some righteous Tom Yum too. Getting there is a bit of a hassle cause you have to pass UM’s traffic lights. And parking space is next to none. So, I hardly get to eat there but I ache for this dish so I summoned all the culinary powers that be to bestow me with a close-to-successful dish. Now….I don’t miss Strawberry Fields as much anymore. Haha….too bad.

SPICY BUTTER CREAM CHICKEN RICE RECIPE

Ingredients;

Sauce;
1 can evaporated milk (pic below)
2 tablespoons butter
Curry leaves
Garlic
Green cili padi, about 10, chop them or poke them and leave the whole (bird’s eye chillies in green, pic below)
1 red onion, sliced into strips
A small teaspoon, like the tip, of curry powder

Chicken, sliced to bite size pieces
1 tablespoon cornstarch
Oil
Salt
White pepper
Cooked rice

Steps;

1. Season the chicken with some salt and white pepper. Rub cornstarch all over it. Heat your wok with a bit of oil and fry your chicken till it’s slightly crispy on the outside. Drain on kitchen paper.
2. Heat a clean wok with 1 tablespoon oil and the butter. Stir-fry your onions till they’re translucent, add your garlic, curry leaves and half your chillies. Pour in all the evaporated milk in the can.
3. Stir everything together. Taste and adjust seasoning of salt and pepper. Let it reduce slightly and add your cooked chicken. Incorporate everything together and add the rest of your chillies right before serving.
4. Serve with plain cooked rice.

Note; If it’s still not hot enough for you, just add more chillies.

Enjoy!

 


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Reader Interactions

Comments

  1. Shelley says

    August 17, 2011 at 6:16 pm

    One WHOLE can of evaporated milk? Wow! Looks so simple to make! Thanks for sharing 🙂

    • Sharon says

      August 17, 2011 at 11:01 pm

      yes, a whole can, it’s actually not a lot because you reduce it down a bit, enough for 2 people, moderate portions.

  2. jade says

    August 9, 2012 at 7:32 pm

    can use yogurt ah? healthier =)

    • Sharon says

      August 9, 2012 at 8:05 pm

      hmmm…i don’t know jade, never tried it before. But I guess it should be alright. You can try.

  3. Kamran Shaukat Ali Khan says

    April 17, 2013 at 8:22 pm

    I’m Pakistani and I moved to Malaysia for some work. I didn’t like most of restaurants/cafes and food. But this very Butter Cream Chicken is outstanding dish – so delicious and yummy. I never get bored of it. My wife always pushes me to go there for this. I had been looking for this recipe since sometime. Thanks for sharing. Great 🙂

    I am happy. I just saved potential expense of RM 10.6 x 12 per month 🙂

    • Sharon says

      April 19, 2013 at 9:07 pm

      Hi Kamran, im happy to know that you found this recipe and now your wife will be happy! Glad to have helped you save some $$. 🙂

  4. Seha says

    May 15, 2014 at 8:56 pm

    I love the butter cream chicken rice at Strawberry field too! I have tried to make the same dish but it never be the same as in that restaurant. I hope i can try that later

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