咖哩雞 Chicken Tikka Masala

Chicken-tikka-masala

份量Serve:  4-6

 

材料 INGREDIENTS
4件 去皮雞胸 4 skinless chicken breasts, preferably higher-welfare
2個 洋蔥 2 onions
姆指舨大的 薑 a thumb-sized piece of fresh ginger
½束 新鮮香菜 (芫荽) ½ a bunch of fresh coriander
1條 新鮮紅辣椒 1 fresh red chilli
花生油或植物油 Groundnut or vegetable oil
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
1罐400克 切好的蕃茄 1 x 400g tin of chopped tomatoes
½ 罐400毫升 椰子奶 ½ x 400ml tin of light coconut milk
數小枝 新鮮薄荷 A few sprigs of fresh mint
少許  削片杏仁,上菜用 A small handful of flaked almonds, to serve
白飯,上菜用 Fluffy rice, to serve
脫脂天然乳酪,上菜用 Fat-free natural yoghurt, to serve
1個檸檬,上菜用 1 lemon, to serve
Tikka masala醬 For the tikka masala paste:
1-2條 新鮮辣椒 1-2 fresh red chillies
2瓣 大蒜 2 cloves of garlic
姆指般大的 薑 A thumb-sized piece of fresh ginger
1茶匙  小茴香種子 1 teaspoon cumin seeds
1茶匙  香菜 (芫荽)種子 1 teaspoon coriander seeds
1茶匙  卡宴辣椒粉 (cayenne pepper) 1 teaspoon cayenne pepper
1湯匙  匈牙利紅椒粉(smoked paprika) 1 tablespoon smoked paprika
2茶匙 馬薩拉香料粉 (garam masala) 2 teaspoons garam masala
½茶匙 海鹽 ½ teaspoon sea salt
2湯匙 花生油 2 tablespoons groundnut oil
2湯匙 蕃茄蓉 2 tablespoons tomato purée
一小束 新鮮香菜 (芫荽) coriander A small bunch of fresh coriander
½ 湯匙 椰子粉 ½ tablespoon desiccated coconut
2湯匙 杏仁未 2 tablespoons ground almonds

做法 Method
1. 首先可準備咖哩醬,辣椒去籽及粗略切好,大蒜和薑去皮。
To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.

2. 中火燒熱平底煎鍋,加入小茴香種子及香菜 (芫荽)種子。稍為烘烤數分鐘,或直至轉金黃色及有香味,然後離火。
Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.

3. 把烘好的香料用杵磨成碎粒,或放入食物處理機磨成粉末。
Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.

4. 當完成步驟3後,把Tikka masala醬餘下的材料連同烘好的香料在食物處理機攪成幼滑的醬,待用。
Once you’ve ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.

5. 雞胸縱向切成2厘米的長條。
Slice the chicken breasts lengthways into 2cm strips.

6. 在清潔的砧板上把洋蔥切半後再切片。薑去皮及切片。摘下香菜 (芫荽)葉放在一旁,莖部連辣椒切細粒。
On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.

7. 中至大火燒熱砂鍋,加油。砂鍋熱後加入洋蔥、辣椒、薑及香菜 (芫荽)莖部,煮約10分鐘,或直至變軟及轉淺金黃色。
Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

8. 加入雞肉及約140克的Tikka masala醬,攪拌好令雞肉沾上Tikka masala醬。加鹽及黑椒調味,再放入蕃茄及椰奶 (餘下的可留下日後用),然後煮滾材料。
Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.

9. 轉至中小火,合蓋煮20分鐘,再開蓋煮5分鐘,或直至雞肉變軟及收汁,不時攪動。
Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

10. 把咖哩分在碗裡,加上杏仁及香菜 (芫荽)葉。與白飯及乳酪一起吃,亦可加少許檸檬汁。
Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

貼士
把餘下的Tikka masala醬放在密封的瓶子可放在雪櫃2星期。
Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you’ll be able to knock up a quick curry in next to no time.


More about this recipe: http://www.foodrevolutionday.com/chicken-tikka-masala/

Special thanks on translation: Ms Sylvia Lau 

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