Malaysian Creamy Curry Leaf Chicken with Rice

Instructions

1. 1

   Do not wash the raw chicken. Cut it into 2.5 cm pieces. Beat the egg in a bowl, then mix in the curry powder, oyster sauce, soy sauce and cornflour. Add the chicken, coat thoroughly and cover. Leave to marinate for 15 minutes while starting the rice. Wash your hands and clean the board, knife and any surfaces that touched raw chicken or egg.

2. 2

   During the marinade time, rinse the dry rice and drain thoroughly. Put it in a 2-litre saucepan with the 600 ml water. Bring to a boil over high heat, stir once, cover tightly and reduce to low heat. Cook for 18 minutes, then remove from the heat and leave covered for 10 minutes.

3. 3

   While the rice cooks, peel and mince the garlic, finely slice the chillies and pat the fresh curry leaves completely dry. Wash your hands after handling the chillies.

4. 4

   Once the chicken has marinated, melt the butter in a deep 30 cm nonstick frying pan over medium heat. Add the garlic, chillies and curry leaves. Stir for 45–60 seconds until fragrant, keeping the garlic pale.

5. 5

   Add the chicken and all its coating, spreading the pieces into one layer. Cook over medium heat for 10–12 minutes, turning every 2–3 minutes and lowering the heat slightly if the garlic starts to darken. The coating should set but need not become crisp. Check several of the thickest pieces with a clean thermometer: their centres must reach 74°C/165°F. Replace utensils that touched raw chicken with clean ones.

6. 6

   Reduce the heat to low. Stir in the evaporated milk, sugar and salt, gently loosening the coating from the pan. Bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until the sauce lightly coats the chicken. Avoid a vigorous boil.

7. 7

   Fluff the rested rice and divide it among four bowls. Spoon the chicken and all the creamy curry-leaf sauce over the rice and serve immediately.