- Combine chicken cubes and marinade in a bowl. Marinade for a minimum of 1 hour.
- Deep-fry the chicken cubes. Dish up chicken, drain and set aside.
- Heat wok and add butter. Fry chillies and curry leaves till fragrant.
- Pour in evaporated milk and bring to a boil. Add in chicken stock powder, salt and sugar to taste.
- Add chicken and cook until they are cooked through. Stir to coat chicken pieces evenly in the sauce. If the dish is too spicy, add a pinch of sugar.
- Serve hot with rice.