咖哩鸡(Curry Chicken)

 最近安家娜娜口味开始倾向辛辣，

不知是否受到马来同胞的斋月美食影响，

竟然破天荒，要安迪煮咖哩鸡。 
Recently, NaNak started to enjoy spicy food. And probably due to her frequenting bazaars this Ramadhan month, she actually requested me to cook this Curry Chicken!

刚好家里进了一堆的马铃薯，

冰箱也有鸡肉，辛香料也不缺，

网上找来Jane 家的食谱， 开锅咯！

Conveniently, I just restocked on potatoes, and there were plenty of chicken and spices in stock. Armed with Jane's recipe, it's time to enter the kitchen!

闻着香喷喷的一大锅的咖哩鸡，

顺娜娜的意，煎了几张渔网面包 - Roti Jala ；
也顺安哥的意，再烤了几片印度烙饼 - Chapati ；
这样的搭配之下，这咖哩鸡就显得妙不可言了！！

With the lovely aroma of Curry Chicken filling the house, I decided to indulge NaNak again by preparing Roti Jala. I also prepared Chapati for my hubby, making this Curry Chicken more delicious!

咖哩鸡


材料：
 800克 全鸡腿 （斩块）
 4粒马铃薯 （削皮，切块）
 3大匙  咖哩粉 （加入几匙的清水调成糊状）
 2枝  咖哩叶 2枝（取叶子）
 1枝  桂皮
 2粒  八角
 5粒  豆蔻籽
 25毫升 浓椰浆
 3汤匙 油
 500毫升  清水

腌料
1汤匙 鸡肉咖哩粉
1汤匙 生抽

辛料（搅拌）
250克葱头仔
20克 蒜头
2支 香茅
6条红辣椒
**1汤匙 A1咖喱酱料
**1茶匙巴拉煎粉

**用搅拌机将以上（除了A1咖喱酱料和巴拉煎粉）材料搅拌成辛料糊。

调味
1茶匙 盐
1茶匙糖
1汤匙 生抽


 做法：
1。 将鸡肉块与腌料混合，盖上保鲜纸，腌制1小时。

2。 热锅，加入油烧热，爆香桂皮，八角，豆蔻籽。转中火慢炒辛料糊和巴拉煎粉至香味溢出。然后加入 A1咖喱酱料继续炒2分钟。

3。加入鸡块，拌炒均匀，倒入500毫升的清水，大火焖煮至滚。然后转中小火加盖煮大约15分钟。

4。加入马铃薯，继续加盖煮大约20分钟或至鸡肉和马铃薯熟软为止。

3）最后加入椰浆和调味，煮滚即可熄火。

 

豆蔻籽 cardamom seed

Curry Chicken
Recipe adapted from ： Jane's Corner


Ingredients:
800g chicken thigh and wings
4 potatoes
3 tbsp meat curry powder (mix with few spoon water to form curry paste)
2 stalk curry leaves
1 cinnamon stick
2 star anis
5 cardamom seed
125 ml thick coconut milk (I used 3tbsp milk powder add with 1/2 cup milk)
3 tbsp oil
some water

Marinade:
1tbsp curry powder, 1tbsp light soy sauce

Spice Paste:
250 g shallots, peeled
20 g garlic, peeled
20 dried chillies, soaked in warm water to soften
6 red fresh chillies
**1tbsp A1 meat curry paste 
**1 tsp toasted belacan powder

 **(ground all ingredients (except belacan and A1 curry paste) into a paste with a food processor)

Seasonings:
1 tsp salt
1 tsp sugar
1 tbsp light soy sauce

Method:
1.  Mix chicken with marinade in a bowl. Cover with cling film and marinate for an hour.
2.  Heat up the oil in a wok and saute spice paste together with belacan until fragrant.
Add in A1 curry paste and fry for 2 mins.
3.  Add the marinated chicken and stir-fry until aromatic. Add in 500ml of water and seasonings. Continue cooking for 15 minutes.
4.  Add in potatoes and continue cooking until chicken and potatoes are cooked.
5。 Pour in coconut milk and bring to boil. Dish up and serve warm.

 This post is linked to the event Little Thumbs Up (July Event:Potato)

Organized by Zoe (Bake For Happy Kids) & Mui Mui (My Little Favourite DIY)

Hosted by Jasline (Foodie Baker)

@@@@@ Enjoy ! @@@@@