小菜
由 CookWhatHK0 次收藏
港式咖喱雞以自製咖喱膽燴煮雞件、薯仔和甘荀，加入黃薑粉、印度香料及淡奶，香濃惹味下飯。
雞切件。醃料拌勻。
Cut the chicken into pieces. Mix the marinade ingredients.
將醃料均勻抺上雞件上。
Evenly coat the chicken pieces with the marinade.
薑、蒜、洋葱放入攪拌機攪碎。
Blend the ginger, garlic, and onion in a blender until fine.
取出薑、蒜、洋葱蓉放入油鍋，加入油，以中火煎煮，邊煮邊攪拌。
Transfer the ginger-garlic-onion paste to a wok, add oil, cook over medium heat, stirring continuously.
咖喱料中的乾料(除麵粉外)拌勻。待薑蒜煮至略為變色，加入乾料炒香，再下乾咖喱醬及茄膏。
Mix the dry curry ingredients (except flour). When the ginger-garlic paste has lightly browned, add the dry ingredients and stir-fry until fragrant, then add the dry curry paste and tomato paste.
拌勻炒香後，熄火，加入麵粉拌勻。待攤涼後入樽，放雪櫃儲存成咖喱膽，用時取出加水調和。
Stir-fry until fragrant, then turn off the heat and add the flour, mixing well. After cooling, bottle it and refrigerate to make curry base. When needed, take it out and dissolve with water.
取150g咖喱膽，加250ml水及50ml淡奶調開、煮沸。
Take 150g of curry base, dissolve with 250ml water and 50ml evaporated milk, and bring to a boil.
薯仔、甘荀去皮、切件，隔水蒸10分鐘。咖喱汁加入雞件、薯仔和甘荀，蓋上蓋，以中小火煮15分鐘。
Peel and cut the potatoes and carrots, steam for 10 minutes. Add the chicken pieces, potatoes, and carrots to the curry sauce, cover and cook over medium-low heat for 15 minutes.
雞件熟透，即可上桌享用。
When the chicken is fully cooked, it is ready to serve.
