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:
- 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。
- 鑊紅下油少許,將雞件放入,煎至外皮轉金黃色盛出。
- 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:
- 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.
- Heat oil in hot wok, add chicken, pan-fry until golden brown then remove from heat and set aside.
- Add oil and stir-fry ginger, half of the curry leaves, onion, curry powder, coriander seeds and garam masala.
- 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.
yummy!