加载中…南洋风味 -- 馬來咖哩雞 #2
(2014-07-23 04:03:38)
标签：
咖喱鸡咖喱马来菜马来西亚咖喱粉 |
分类： 南洋风味 |
有一天晚上一邊哄寶寶睡覺一邊拿著手機上網，看見有個馬來博主說只要把咖哩粉慢火用油熬好，不用其他的生辛香料也可以做出好吃的馬來咖哩雞。但這個做法對熬咖哩粉的火候和咖哩粉的要求比較高。我第二天就馬上嘗試這個做法，味道真的很不錯噢！第二天它更好吃！
原做法出自 ：
N started traveling again for his job and I am trying to put A back into routine, with mom and brother visiting the last 3 months and N working from home the last few weeks. A's bedtime has been greatly affected, he was having so much fun playing with everybody that he fights his sleep every night until much later. It is really not to my liking, I am at the opinion that toddler should go to bed around the latest 8.00 pm, he has been pushing it to 9.30-10.00 pm almost every night!
I started putting him earlier to be the last two days, it was tough as he protest and will do everything he could to stay awake when I brought him into bed. I guess I just have to persist and keep trying!
So coming back to this curry that I am posting today. It has been long time since I last cook Malaysian Curry, the reason mainly due to that some of the essential ingredients, especially the fresh herbs are not easily available. Even if I do find them, they are scattered in different Asian supermarkets around town that I have to make various shopping trips to gathered them all.
One day last week I was browsing on the internet
and bumped into a Malaysian blog post
It was indeed really delicious and taste even
better the day after!
Thank you Madam Azie
of
Ingredients:
2 lbs of chicken (cut into 2 inches pieces)
3-4 potatoes (cut into pieces)
1 onion (thinly sliced)
3-4 cloves of garlic (roughly chopped)
3 tbsp of Babas brand Curry powder
or
1 tsp of chili powder or 1-2 tsp
of
1 stick of cinnamon stick
2-3 cloves
1 star anise
1/2 cup of cooking oil
1 cup of thick coconut milk (or 1 packet of coconut cream powder dissolved into 1 cup of water)
Seasoning:
1 tsp sugar
1 1/2 tsp salt
1. 在一口鍋裡熱上1/2杯的油，把肉桂，丁香和八角加入爆香，然後加入洋蔥和蒜，煸炒至洋蔥變軟。
2. 轉中火，加入咖哩粉和辣椒粉/辣椒醬，攪拌好，再轉中小火熬至鍋邊泛出紅油，這個過程大約要5-8分鐘。
3. 把雞肉塊加入煸炒至所有雞塊裹上咖哩粉，加入馬鈴薯塊翻炒。轉中火煮至雞塊變色，然後倒入1杯水，煮滾後加蓋轉小火燜燉10-15分鐘。
4. 加入椰漿，糖和鹽，繼續燜煮10分鐘或至湯汁變濃稠。熄火前試試味道，不夠咸可以加些鹽。
注：咖哩在熄火之後是會越來越濃稠的，所以熄火前最好還是比你喜歡的濃稠度稍微稀一些較好。
1. In a cooking pot heat up 1/2 cup of cooking oil, add cinnamon stick, cloves & star anise and saute for 1 minute until fragrant, add in sliced onion and chopped garlic, saute till onion softened and translucent.
2. Turn the heat to medium and add in curry powder, stir well and turn the heat to medium low, continue cooking until oil breaks at the side, it takes about 5 minutes or more, make sure the curry powder is well cooked, to check this, make sure you see some oil "breaks" out at the edge of the pot.
3. Add the chicken pieces and stir well until all chicken pieces coated with the curry paste/powder. Add in potato pieces. Continue cooking at medium for about 5 minutes until chicken changes color, pour in about 1 cup of water, bring to boil and cover with lid, lower heat and simmer for 10-15 minutes.
4. Add in coconut milk, season with salt and sugar, continue cooking for another 10 minutes or until gravy thickened. Check and adjust the taste before switching off the stove. (Remember that the curry will further thickened after cooking, so you should target to switch off the stove when gravy is still a little runnier than you would like).
等十分鐘再上座，和泰國香米飯一起吃。
Wait for 10 minutes before serving, the curry will taste better and thicker, serve with steam jasmine rice.
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