Add ½ can of evaporated milk, chicken cube and water. Stir and bring the mixture to boil and add washed basmati rice. Continue stirring occasionally.

Finally, drizzle a few drop of yellow food coloring and spread raisins and dried shallots. Gently stir the rice to make them evenly mixed.

After a while fried the chicken until tender and put aside. Save the remaining marinade mix for the sauce preparation.

Heat enough oil and sauté the remaining mix with the blended chilies and onion oil from the paste floats to the top.

Then, add in the tomato ketchup/puree, honey, palm sugar and water. Stir it well. Wait until the sauce thickens, and then put in the fried chicken.

Ready to serve. As optionally, you can sprinkle some parsley leaves or dried shallots for decorations.