As a Malaysian, you must have eaten a national dish, Curry Chicken. It is a well-known dish, even the airline meal, lists the curry chicken in the main menu.
Many mothers have their own secret recipe to cook this traditional dish. Some people will increase the spiciness of chilis, some will add dried shrimps for more flavour. And the Belacan is for more “Ohm” after taste, Candlenuts is for thicker and aroma. Add these ingredients can enhance their favourite flavours. This dish cannot be said whose the best or the most authentic. After all, everyone’s taste is different.
As long as there is a curry chicken on the dining table, just eat curry with rice can make me eat two bowls of rice are never enough. It just best match to eat with rice, fried noodles, bread, buns or Roti Canai.
🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/35WmZDA
🔪 Preparation Time: 20 Minutes
🍲 Cooking Time: 20 Minutes
🍽️ Serve: 4 people
🌱 INGREDIENTS
– 700g Chicken Meat
– 300g Potatoes
– 2 Star Anise
– 1 Cinnamon Stick
– 2 sprigs Curry Leaves
– 200ml Coconut Milk
– 700ml Water
– 1 tsp Salt
🌶️ INGREDIENTS B
– 15 Dried Chili
– 1 stalk Lemongrass
– 2 Candle Nuts
– 2 tbsp Meat Curry Powder
– 100g Shallots
– 20g Garlic
– 10g Ginger
– 15g Turmeric
– 10g Belacan
– 60g Cooking Oil
👩🍳INSTRUCTIONS:
1. Wash dried chillies and soak for 15 minutes, then cut into pieces for later use.
2. Peel, dice and soak potatoes in brine. (Soak in brine can prevent potatoes oxidized)
3. Cut lemongrass, shallots, garlic, ginger and turmeric into small pieces.
4. Put all the INGREDIENTS B into a food processor, pound until smooth.
5. Turn medium-low heat, pour in curry paste, sauté until some oil separated(pecah minyak), then add in curry leaves, star anise and cinnamon stick, continue to sauté until fragrant and the colour turn dark.
6. Add in potatoes and chicken meat, stir well. Then add in the water.
7. Cook until potatoes soft, then pour in coconut milk and salt.
8. Mix well and cook until boiling, then it is ready to serve.
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身為馬來西亞人如果不喜歡吃也一定會知道的一道國民菜餚-咖哩雞。一道家喻戶曉的菜餚就連飛機餐也把咖哩雞列為主要的餐單。
這道傳統菜餚很多媽媽們都有屬於自己的私房食譜。有些人會增加辣椒的辣度，香料，蝦米，馬來盞，或石栗果等等的材料調配出自己喜愛的口味。馬來盞可以讓咖哩的味道有後勁，石栗果則添加咖哩的濃稠度和香氣。所以這道菜餚也論不上誰的最好吃或最正宗吧。畢竟，每個人的口味不一唯有媽媽在家搭配攪拌出來的咖哩醬料最能合自己的胃口而變成媽媽的招牌菜餚。只要家裡餐桌有咖哩雞，白飯淋上咖哩湯汁吃上兩碗白飯都意猶未盡。無論是配飯，炒麵，麵包，饅頭或者印度煎餅都很好吃，算是很百搭的一款菜餚。
🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/2Wqhx94
🔪 準備時間 ：20分鐘
🍲 烹飪時間 ：20分鐘
🍽️ 份量 ：4人份
🌱 食材
– 700克 雞肉
– 300克 馬鈴薯
– 2顆 八角
– 1根 肉桂
– 2支 咖哩葉
– 200毫升 椰漿
– 700毫升 水
– 1茶匙 鹽
🌶️ 食材 B
– 15根 辣椒乾
– 1根 香茅
– 2顆 石栗
– 2湯匙 肉類咖哩粉
– 100克 小紅蔥
– 20克 蒜頭
– 10克 姜
– 15克 黃姜
– 10克 馬來盞
– 60克 食用油
👩🍳做法：
1. 把辣椒乾洗淨，泡水後切段備用。
2. 馬鈴薯去皮切塊泡鹽水備用（泡鹽水可以避免氧化）。
3. 把香茅切成小段。小紅蔥，蒜頭，黃姜，姜都切片。
4. 把食材B放入攪拌器攪拌至細滑。
5. 開中小火，倒入咖哩醬料炒至出一些油後，再加入咖哩葉、八角和肉桂，繼續炒香直到顏色轉深。
6. 放入雞肉和馬鈴薯拌炒均勻後倒入水
7. 煮至馬鈴薯軟化後就可以加入椰漿和鹽
8. 攪拌均勻，煮滾後即可享用。
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Edited by Adobe Premiere Pro
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