Chicken Curry with Coconut Milk 咖喱椰奶雞肉

Chicken Curry with Coconut Milk 咖喱椰奶雞肉 

raw material:

300-400g chicken (diced or sliced)
10-20g curry powder

a little pepper
pinch of salt
a little sugar

200 – 250ml coconut milk (coconut milk contains two parts: coconut oil and coconut juice)
30g colourful pepper strips
20 g onion strips
Oil

Preparation method

Add a little oil to the wok, add the bell peppers and onion strips and stir-fry until cooked through.

Pour coconut cream into pan. After heating, add curry powder, pepper, salt and sugar and stir-fry until the oil turns curry pink, then add diced chicken or chicken slices. Stir-fry until the chicken is coloured, add coconut milk to continue reducing the juice. Add the onions and bell peppers that have been fried in advance, stir-fry quickly and serve on a plate. Serve with rice.

（Note: The key to this dish is to use coconut oil to fry the curry powder until fragrant. Otherwise, the taste will be very powdery.)

咖喱椰奶雞肉 

原料：

300-400克雞肉（切丁或切片）

10-20克 咖喱粉

少許 胡椒粉

少許 鹽

少許 糖

200-250毫升椰奶（椰奶內有椰油和椰汁兩部分）

30克彩椒條

20 克洋蔥條

油

製作方法：

炒鍋內放入少許油，加入彩椒和洋蔥條炒至斷生出鍋。

將椰奶油倒入鍋中。加熱後倒入咖喱粉，胡椒粉，鹽，糖炒至油變咖喱粉色，加入雞丁或雞片。炒至雞肉上色，加入椰奶汁繼續收汁。加入提前炒好的洋蔥和彩椒，迅速翻炒出鍋成盤。與米飯用餐。

（注意事項：這道菜的關鍵是：用椰油要把咖喱粉炒熟，炒香。否則口感很粉末狀。）