Evaporated Filled Milk
Marinate chicken with salt and turmeric powder. Set aside.
Heat pan with coconut oil until hot. Stir fry the blended ingredients for 5 minutes until fragrant. Add in MARIGOLD Evaporated Filled Milk, bird's eye chillies, lemongrass, Salam leaves, salt and sugar. Continue mixing for a minute.
Add chicken and cook over medium heat for 10 minutes. Turn over chicken and cook for another 10 minutes until the gravy thicken. Serve the chicken and gravy with a plate of rice.
The dish will taste better if left overnight in the fridge snd reheated to serve the next day.
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