咖喱鸡 Curry Chicken

During my childhood days,  eating home cooked curry chicken was not as available as today. My mom would have to prepare and cook the curry paste from scratch. The time consuming process of stir frying the curry paste until thoroughly cooked and the oil separates from the paste simply discouraged me to cook this dish.

记得我童年的时候，要吃家里制做的咖喱鸡并不如现今般容易。我母亲得从制做咖喱酱料做起，完成了酱料后才能正式进入煮咖喱鸡的步骤。就因为制做过程及拌炒咖喱酱至油脂分离及酱料熟透有点花时间，我后来都一直没有下手尝试做。

And now 30 years later when store bought curry paste are easily available, the idea of making this dish seems more inviting. Whenever I go back Malaysia, I would buy from various brands of curry paste to stock up in Indonesia.

而现今30年后倒出都能买到现成的咖喱酱料，我就不再排斥煮咖喱的念头。每当我回马来西亚时都会购买许多不同的现成咖喱酱料带回印尼。

Today I am making this curry paste from scratch so as I can adjust to the preferred taste accordingly.

今天我制做的这道咖喱鸡食谱是完全从零做起，尤其是咖喱酱料方面，可以调出自己喜欢的味道。

咖喱鸡

Curry Chicken

Ingredients 材料

(A)

850g Chicken 鸡肉块

1 Tbsp Curry Powder 咖喱粉

1-2 Tbsp Light Soy Sauce 酱清

(B)

8 Dried Chillis 红辣椒干

3-4 Fresh Red Chillis 红辣椒

6 Shallots 青葱

6 Garlic 蒜

6 Candlenuts 石栗

4 cm Ginger 姜

1 cm Galangal 南疆

2 cm Tumeric 黄姜

2 Onions 洋葱

5 Tbsp Curry Powder 咖喱粉

300ml Water 清水 (Soak dry chili 泡浸红辣椒干)

(C)

4 Potatoes 马铃薯 (cut into chunks 切块)

1-2 Cups Cooking Oil for frying 食油

(D)

8-12 Tbsp Cooking Oil 食油

1-2 Tsp Chili Powder 红辣椒粉

2 Stalks Lemon Grass 香茅

Some Curry Leaves 咖喱叶少许

200ml Coconut Cream 浓椰浆

600ml Water 清水

600-800ml Water 清水

3 Tsp Salt 盐

2 Tsp Sugar 糖

Method 做法

Chicken chopped to bit size. Season with curry powder and light soy sauce till even. Set aside for an hour.

鸡肉切块后加入其余材料A里的咖喱粉和酱清，混匀。搁置一小时。

Soak dry chills in 300ml of water till soften. Drain and reserve the water for blending. Deseed the chilis and cut to thick chunks.

材料B的红辣椒干泡浸300ml清水至软。取出辣椒干保存着泡浸辣椒的清水。将辣椒去掉种子，切块。

Cut onions to smaller size and set aside.

洋葱切块搁置。

Transfer all ingredients (B) into food processor and evenly process into paste form. Add more water if the paste is too dry. Set aside.

将材料B全部倒入搅拌机，搅拌成糊状。若水不够可以添加少许以便容易拌匀。

Heat up oil (ingredients C) in a deep fryer and deep fry the potatoes under medium heat for 2 mins. Remove potatoes from fryer and set aside.

把材料C的食油烧热后，倒入马铃薯块以中火炸2分钟后取出，搁置待用。

Add 8 Tbsp of the cooking oil from frying the potatoes into a frying wok and heat up. Stir in the curry paste and continue to sauté the curry paste until it sizzles and aromatic. Stir in red chili powder, lemongrass and curry leaves into the mixture and continue stirring non stop for at least 10mins to avoid the paste from sticking onto the wok base and getting burnt.

取出8汤匙之前用于炸马铃薯的食油，放入炒锅烧热。加入搅拌好的咖喱酱料不断的拌炒至表面起泡泡及出味。序录的拌入辣椒粉，香茅和咖喱叶继续不停的拌炒至少10分钟，留意以免酱料沾锅底不然会烧焦。

Adjust the heat to medium low when the paste dries up too soon.  Add another few more tablespoons of oil to help the curry paste to cook evenly. Continue stir frying for another 5-10 mins or more until the oil starts to appear on the surface.

这是若酱料有速干的迹象，调低火候，拌入多几汤匙的食油来帮助咖喱酱料煮熟。继续不停的拌炒5-10分钟一直到表面呈现一层油脂即可。

Toss in the seasoned chicken and stir fry for another 5 mins to evenly coat the chicken pieces with the paste.

这是便可以加入鸡肉块拌炒5分钟把酱料均匀混入。

Add 600ml water, salt and sugar and allow the curry to simmer for 5 minutes before adding in potatoes. Stir to combine and continue to simmer the curry under medium low heat for another 10 mins.

倒入600ml 清水，盐和糖拌匀后再焖煮5分钟才加马铃薯块。搅匀油在继续以中火焖煮10分钟。

Combine coconut cream with 600ml water till mixed. Pour coconut mixture into the curry and allow to simmer another 5-10 mins.

将浓椰浆和600ml的清水一起混入碗中，混匀。倒入咖喱锅里拌匀，继续焖煮5-10分钟。

Add more water and salt if needed.

间中可以另加多水份及盐调味。

Serve with rice or bread.

拿来配饭或面包都很好吃。

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