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Chinese Butter Chicken


1kg chicken thigh, in cubes
5g garlic, chopped
15g chilli padi 
30g curry leaves 
100g plain flour 
400g coconut milk 
30g butter 
Cooking oil 
Sea salt

Cooking Method

1. Marinate chicken cubes with salt and turmeric powder, dust with flour and egg, then toss in 
flour again.
2. Deep fry the chicken cube in high heat at 180°C and set aside.
3. Melt butter in hot wok, add in chilli padi, 20g curry leaves and garlic and stir well.
4. Quickly add in the crispy chickens.
5. Pour in coconut milk, off the heat and stir well. 
6. Serve hot and garnish with crispy curry leave and chilli padi.

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Home Delivery

Next available slot for Home Delivery is Thu Jan 28. Please select your preferred delivery date from the calendar below. Make payment before 12 noon to secure the slot



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A minimum purchase of $100.00 is required.