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Creamy Crispy Singapore Butter Chicken for Cozy Dinners

Creamy Crispy Singapore Butter Chicken combines tender chicken thighs with a crunchy coating, making it a delightful comfort food for dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs substitute with chicken breast for a leaner option
  • 1 cup Buttermilk use regular milk with a tablespoon of lemon juice as an alternative
  • 1 teaspoon Turmeric Powder omit if unavailable
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt use sea salt for a refined taste
  • 1 cup All-Purpose Flour gluten-free flour works as a substitute
  • 1 cup Breadcrumbs (Panko) regular breadcrumbs can be used
For the Sauce
  • 4 tablespoons Unsalted Butter can be substituted with margarine or oil
  • 3 cloves Garlic (minced) fresh garlic is preferred
  • 1 tablespoon Ginger (grated) use ground ginger if fresh is unavailable
  • 2 tablespoons Red Curry Paste green curry paste can be used as a substitute
  • 1 can Coconut Milk almond or soy milk can be used for a lighter version
  • 2 tablespoons Soy Sauce tamari is a gluten-free substitute
  • 1 tablespoon Sugar honey or maple syrup can be used as alternatives
For Serving
  • 1 bunch Fresh Cilantro for garnish
  • 2 cups Steamed Rice quinoa or cauliflower rice can serve as alternatives
  • 2 wedge Lime Wedges for serving

Equipment

  • Large bowl
  • Skillet
  • Thermometer
  • Plates for coating

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: In a large bowl, combine boneless chicken thighs with buttermilk, turmeric powder, chili powder, and salt. Cover and marinate for at least 30 minutes.
  2. Prepare Chicken Coating: Set up a coating station with flour on one plate and panko breadcrumbs on another. Dredge marinated chicken in flour, then breadcrumbs.
  3. Heat Oil: In a skillet, pour vegetable oil about 1/2 inch deep and heat to around 350°F (175°C).
  4. Fry Chicken: Fry the coated chicken in hot oil for about 4-5 minutes on each side until golden brown. Drain on paper towels.
  5. Make the Sauce: In the same skillet, melt butter and sauté garlic and ginger for 1-2 minutes until fragrant. Add red curry paste and cook for another minute.
  6. Combine Ingredients: Stir in coconut milk, soy sauce, and sugar, and let the sauce simmer for 3-5 minutes until slightly thickened.
  7. Finish the Dish: Return crispy chicken to the skillet and coat with the sauce. Cook for an additional 2-3 minutes to heat through.
  8. Serve and Enjoy: Serve hot over steamed rice, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Maintain a consistent frying temperature to prevent burning breadcrumbs. Don't skip marination for enhanced flavor.

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