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My kids miss the foods from Brunei and requested me to cook them one of their favorite dish, Buttermilk Chicken. Here is my version of the dish. Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt.

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Ingredients requirements of Brunei Buttermilk Chicken:

Give 4 of chicken thighs, skin and bones removed and Sliced into chunks.
Require 1 tbsp cornflower.
Provide - Salt and pepper.
You need 4 tbsp - butter.
Give 1 stalk - curry leaves.
Give 1 tsp - chilli paste (or a fresh chilli thinly Sliced).
Require 200 ml evaporated milk.
Require 3 tbsp of sugar.
Prepare - Green veg to serve.
Provide 150 ml for Sunflower or vegetable oil.

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Brunei Buttermilk Chicken steps:

Season the chicken and coat with cornflower in a bowl.
Heat the oil in a wok or pan.
When the oil is hot, fry the chicken for avout 3-5 mins until the pieces are golden brown..
When cooked, pick out the chicken pieces and place on some kitchen roll to drain the oil..
In a saucepan, melt the butter on a medium heat and add the curry leaves and chilli and cook till fragrant and the leaves are crisp..
Add the evaporated milk and sugar and stir until the sugar has dissolved..
Turn the heat to low and stirr until the sauce is thick enough to coat the spoon..
Pour the chicken into the sauce and stir to cover..
Serve with the green vegetables.

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