Monday 24 December 2007

干香咖哩鸡 *Chicken Cooked in Dried Curry

哥打巴鲁的大象街有一间卖蕉叶饭的餐馆,其中最好吃的就是他们的招牌菜-干香咖哩鸡。看起来油油的,但吃起来是不会有油腻的感觉,鸡肉还炒得很香。


下面这一道干香咖哩鸡有85%相似,包你只吃一碗饭是不够的!



食材:

鸡肉....... 1/2 只(去骨,切成小块)
咖哩粉... 1/2 小包
咖哩叶... 2-3 枝
蚝油....... 1 汤匙
酱油....... 1 汤匙
黑酱油... 2 汤匙
食油....... 适量
清水....... 少许
蒜米....... 1 汤匙
葱头泥... 2 汤匙


做法:
1. 鸡腌蚝油、酱青。
2. 热油后,先爆香蒜米和小葱头,后炒咖哩叶和咖哩粉。
3. 炒香咖哩粉后炒鸡肉,可以加少许清水去焖熟它。鸡肉炒熟后可以加上黑酱油一直炒,炒到汁干为止。


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Ingredients:
1/2 chicken, boneless and cut into bite size pieces.
1/2 small packet of curry powder
2-3 stick of fresh curry leafs
1 tbsp oyster sauce
1 tbsp soy bean sauce
2 tbsp caremel sauce/ black soy sauce
cooking oil
water
1 tbsp finely chopped garlic
2 tbsp finely chopped shallot


Directions:
1. Marinate chicken with oyster sauce and soy sauce.
2. Heat the wok with 3-4 tbsp of oil, stir fried garlic and then follow by shallot. Add curry leafs and curry powder to stir until everything is evenly mixed.
3. Add chicken to stir with (3). Add a little bit of water and simmer for a few minutes. Add caremel sauce/ black soy sauce after chicken is cooked. Keep on stiring until the gravy is dried.

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