日式咖哩雞 Japanese Style Chicken Curry Stew

材料 Ingredients

去骨去皮雞腿肉 Boneless skinless chicken thigh 1-1/2 磅 lb (675g) 洋蔥 Yellow onion 2 個(中) medium 黃色馬鈴薯 Yokon potato 2 個(中) medium 胡蘿蔔 Carrot 1 根(大) large 食用油 Cooking oil 2 大匙 Tbs 蒜末 Minced garlic 1 大匙 Tbs 水 Water 4 杯 cup 富士蘋果 Fuji apple 1/4 個 ea 咖哩塊 Curry Mix 1 盒 pack (120g) 醬油 Soy sauce 1 大匙 Tbs 蕃茄醬 Ketchup 1 大匙 Tbs 辣醬油 Worcestershire sauce 1 大匙 Tbs 蜂蜜 Honey 1 大匙 Tbs

做法

1.	馬鈴薯和胡蘿蔔削皮，洋蔥剝去外皮。馬鈴薯，胡蘿蔔，洋蔥和雞腿肉都切成2.5cm小塊。蘋果磨成泥。
2.	將2大匙油和洋蔥加入燒熱的湯鍋裡炒香，再加入雞肉和蒜末炒到雞肉變白。
3.	加入4杯水，胡蘿蔔和蘋果泥拌勻。燒滾後將浮在水上的泡沫渣滓撇掉。加蓋用小火煮10分鐘。
4.	將咖哩塊切成小塊和馬鈴薯放入鍋裡，不停地攪動直到咖哩快完全溶化。最後加入醬油，蕃茄醬，辣醬油和蜂蜜拌勻﹐加蓋燜煮到馬鈴薯達到喜歡的軟度，大約再15分鐘 - 過程中要不時攪拌一下以免底部燒焦。食用時佐以白飯。

PROCEDURE

1.	Peel the carrot, potatoes and onions. Cut them and the chicken thigh into 1" chunks. Grate the apple.
2.	Add 2 tbs. of oil and onion in a heated pot and sauté until aromatic. Add the chicken and minced garlic and stir until the chicken turns white.
3.	Add 4 cups of water, carrot and grated apply. Bring the mixture to a boil then skim off the foams on top of the water. Cover and cook over low heat for 10 minutes.
4.	Cut the curry mix into small pieces. Add it and the potato into the pot. Keep stirring until the curry mix is completely dissolved. Stir in soy sauce, ketchup, Worcestershire sauce and honey. Cover and cook until the potato reaches desired tenderness, approx. another 15 minutes. Occasionally stir the mixture to avoid burning the bottom. Serve the dish with cooked rice.

最後更新 (Last Update): 07/15/2013©
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