咖哩炒雞片 Sautéed Chicken in Curry Sauce

材料 Ingredients

去骨去皮雞腿肉 Boneless Skinless chicken thigh 2 片 ea 馬鈴薯(小) Potato(small) 2 個 ea 胡蘿蔔 Carrot 1 根 ea 冷凍青豆 Frozen peas 1/4 杯 cup 食用油 Cooking oil 2 大匙 Tbs 基本醃料(濃) Basic marinade (dark) 1 份 portion 咖哩醬汁 Curry sauce 1 份 portion

做法：

1.	馬鈴薯和胡蘿蔔削皮後切成同樣大小的薄片。雞肉切薄片後用基本醃料醃10分鐘。
2.	準備咖哩醬料。
3.	不沾鍋燒熱後加入2大匙油和雞片用中大火快炒到7分熟。盛出雞片備用。
4.	另燒熱炒鍋。加入咖哩醬汁材料A，用中火炒香以及洋蔥變成透明。放進馬鈴薯和胡蘿蔔片略炒數下。
5.	加入咖哩醬料材料B。煮滾後轉小火繼續煮到馬鈴薯和胡蘿蔔達到你喜歡的軟度。
6.	拌入雞片和冷凍青豆。用中大火翻炒到雞片熟透即可。

PROCEDURE

1.	Peel the potatoes and carrot and slice them into the same size of thin slices. Cut the chicken into thin slices and marinate them with Dark Basic Marinade for 10 minutes.
2.	Prepare the Curry Sauce.
3.	Add 2 tbs. of oil and the chicken slices into a heated non-stick pan. Sauté over medium-high heat until the chicken is 70% done. Set the chicken aside.
4.	Heat a wok. Add the ingredients A from the Curry Sauce in the wok and sauté until aromatic and the onion is translucent. Put in the potato and carrot slices and stir for several times.
5.	Add the ingredients B from the Curry Sauce. Bring the mixture to a boil and turn the heat to low. Continue to cook until the potato and carrot reach desired tenderness.
6.	Mix in the chicken and frozen peas. Stir over the medium-high heat until the chicken is completely cooked.

最後更新 (Last Update): 09/20/2015
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.