Dry Curry Chicken《干咖哩鸡》

600g Fresh Chicken Meat (Pickle with 50g Chopped Turmeric & 1 teaspoon Salt)
50g Chopped Small Shallot
50g Chopped Garlic
30g Chopped Ginger
2 sticks Lemongrass
40g Curry Powder
10g Red Chili Pepper
40g Dapur Desa Kerisek (Coconut Paste)
50g Dapur Desa Coconut Milk Powder(Mix with 100ml Water)
Some Salt

1. Fried the chicken meat with 3 cups of cooking oil until half-cooked and take the fried chicken out on a plate lined with paper towels to soak up the excess oil.
2. Stir-fry Chopped small shallot, garlic and ginger until fragrant. Add in lemongrass, curry powder and chili powder and fry until oil rises.
3. Add the chicken that was fried and stir until well blended. Pour in Kerisek, coconut milk and salt and cook with medium-heat until the sauce thickens slightly.

600g 新鲜鸡肉 (以50g黄姜茸及1茶匙食盐拌匀调味)
50g 红葱头茸/ 50g 蒜茸 / 30g 姜茸/ 2 支香茅
40g 咖哩粉
10g 红辣椒粉
40g 帝莎椰酱
50ml 帝莎椰浆粉(以100毫升清水混和)

1. 以3杯食油将鸡肉炸至半熟捞起备用。
2. 将葱头茸,蒜茸及姜茸以两汤匙食油拌炒至起香味,加入香茅,咖哩粉及红辣椒粉烹煮至出油。
3. 倒入炸好的鸡肉块,搅拌均匀。最后加入椰酱、椰浆水及食盐,以中火煮至酱汁浓稠即可。

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