咖哩雞 Chicken Tikka Masala


份量Serve:  4-6


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.

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 

印度蔬菜咖哩芝士 Vegetable Jalfrezi


份量Serve:  8

1 中型洋蔥 1 medium onion
1 新鮮辣椒 1 fresh red chilli
1 塊 拇指大小的新鮮姜 1 thumb-sized piece fresh root ginger
2 瓣大蒜 2 cloves garlic
1 小束新鮮香菜 1 small bunch fresh coriander
2 紅椒 2 red peppers
1 棵椰菜花 1 cauliflower
3 隻熟的番茄 3 ripe tomatoes
1 小南瓜 1 small butternut squash
400 克 罐頭鷹嘴豆 400 g tinned chickpeas
花生或菜油 groundnut or vegetable oil
牛油 1 knob butter
半罐 283克裝的 印度 jalfezi 咖喱醬 ½ x 283 g jar Patak’s jalfezi curry paste
2罐 400克裝的切碎番茄 2 x 400 g tinned chopped tomatoes
4 湯匙醋 4 tablespoons balsamic vinegar
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 隻檸檬 2 lemons
200 克天然乳酪 200 g natural yoghurt

做法 Method
1. 準備咖喱: 幾洋蔥去皮,切半再稍為切碎。幾辣椒切幼絲,生薑和大蒜去皮切絲。取出香菜葉子,把香菜莖切碎。將紅椒切半、 去籽和切碎。
To prepare your curry: Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

2. 打椰菜花的葉拔掉。花椰菜分成小份,把莖切件。把番茄一分為四。
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.

3. 將南瓜切半,用勺子舀出南瓜子並丟棄。將南瓜切成條,約一寸大小,再切成小粒。將鷹嘴豆瀝乾。
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.

4. 煮咖哩: 開中至大火,在大型砂鍋中添加油和牛油。加入洋蔥、 辣椒、 生薑、 大蒜、 香菜莖煮10分鐘至變軟和呈現金黃色。加入辣椒、南瓜、 鷹嘴豆和咖喱醬,攪拌至所以食材都被細醬汁包著。
To cook your curry: Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.

5. 加入椰菜花、 番茄和醋。把一罐子份量的水加入在鍋中並攪拌。
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.

6. 煮至沸騰,把火調低,蓋上蓋,燘煮 45 分鐘。燘煮30 分鐘後可開蓋檢查咖喱的狀態,如果看起來太水,剩下來的15分鐘可以不開蓋著煮。
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.

7. 當蔬菜煮淋,試味,如有需要可加適量的鹽、胡椒和檸檬汁。
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

8. 食用時可配以與印度脆餅 poppadums 或飯,加少許乳酪,撒上香菜葉子,於碟邊放上幾瓣檸檬備用。
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-jalfrezi

Special thanks on translation: Ms. Anita M Bailey