飯
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白醬咖哩雞肉蓋飯以咖哩塊及奶油白醬燴煮雞丁、薯仔和紅蘿蔔，淋在白飯上，溫和惹味。
將雞肉和洋蔥切成小丁狀。薯仔和紅蘿蔔削皮後，也切成小丁。雞肉可以先用少量的米酒和地瓜粉抓醃一下。
Dice the chicken breast and onion. Peel and dice the potato and carrot. Marinate the chicken with a little rice wine and sweet potato starch.
燒熱油鍋，放入雞肉炒至變色，接著加入洋蔥炒香。
Heat oil in a wok, stir-fry the chicken until it changes colour, then add the onion and stir-fry until fragrant.
依序加入咖哩塊和白醬塊，邊炒邊讓它們融化。如果擔心黏鍋，可以視情況加少量水。再將薯仔和紅蘿蔔放入鍋中炒勻，再加入足夠的水淹過所有食材。煮滾後轉中小火，繼續煮約7分鐘，烹煮期間要不時攪拌，以防鍋底燒焦。
Add the curry blocks and white sauce blocks one by one and stir until melted, adding a little water if needed to prevent sticking. Add the potato and carrot, stir to combine, then add enough water to cover the ingredients. Bring to a boil, reduce to medium-low heat and cook for about 7 minutes, stirring occasionally to prevent burning.
最後加入熟豌豆和適量的鹽調味。稍微勾芡後即可關火盛出。將煮好的醬汁淋在白飯上，蓋飯完成。 小撇步： 稍微改變一下，將奶油白醬和辣咖哩醬混合使用，能讓家常咖哩飯的口感更豐富，層次感十足。選擇雞胸肉並將所有食材切成丁狀，這樣不僅容易煮熟入味，也能大大節省烹飪時間。
Add the peas and salt to taste. Thicken the sauce slightly and remove from heat. Pour over the cooked white rice to serve.
