乾煎咖喱雞 Chicken Curry with Coconut Cream

 印度菜組合了多種藥草、香料和調味，因此風味十分獨特，由於印度人多不吃牛肉或豬肉，因此多會用咖喱煮蔬菜、豆類、羊肉或雞肉來與米飯配搭食用。咖喱辛辣之中又帶一點甜味，很能引起食慾，而其中多種香料如薑黃、蒜頭和小茴，據研究顯示可能具有抗氧化作用，正被列為長壽食物哩! 

準備時間: 10分鐘

烹調時間: 25分鐘

材料：

雞 1 隻1.5 kg       

濃椰漿(coconut cream) 400ml       

咖喱粉 (Curry powder) 3湯匙

薑粒 1 湯匙      

洋蔥1 個(切粒)         

芫荽(Coriander seeds) 2 湯匙 (炒香磨碎)

印度綜合香料(Garam Masala) 2 湯匙                 

咖喱葉 (Curry leaves) 8g

椰絲適量

醃味：

蒜肉10 粒(剁碎)  

海鹽 2 茶匙      

糖 1 茶匙   

雞粉 2 茶匙

油 1 湯匙

做法：

1. 雞清洗淨抹乾水份，斬成適合大小塊狀，用蒜蓉、雞粉、糖、油、鹽醃過夜。
2. 鑊紅下油少許，將雞件放入，煎至外皮轉金黃色盛出。
3. 加入適量油，爆香薑粒、一半咖喱葉、洋蔥、咖喱粉及各香料，將雞件回鑊爆香，分數次邊煮邊加入椰汁，開蓋煮至雞熟汁濃，最後加入後下咖喱葉及椰絲即成。

Preparation: 10 minutes

Cooking : 25 minutes

Ingredients：

1.5 kg chicken       

400ml coconut cream       

3 Tbsp Curry powder

1 Tbsp fresh root ginger, chopped          

1 onion, chopped             

2 Tbsp Coriander seeds, dry-fried and grinded             

2 Tbsp Garam Masala                

8g fresh Curry leaves 

coconut,shredded 

Marinade：

10 garlic, finely chopped       

2 tsp sea salt                

1 tsp sugar          

2 tsp chicken stock powder           

1 Tbsp oil          

Method：

1. Wash chicken and wipe dry, chop it into bite size.  marinade  with chopped garlic, chicken stock powder, sugar, sea salt and oil, store in refrigerator overnight.
2. Heat oil in hot wok, add chicken, pan-fry until golden brown then remove from heat and set aside. 
3. Add oil and stir-fry ginger, half of  the curry leaves, onion, curry powder, coriander seeds and garam masala. 
4. Return the chicken to the wok, add coconut cream slowly, little by little and stir for a couple more minutes until the chicken is cook and sauce is reduce and thicken,  stir in curry leaves and shredded coconut just before serve.  

Tags: chicken, coconut cream, curry leaves, curry powder, 雞, 咖喱粉, 咖喱葉, 椰漿