简单常见的食材组合,因为加入一把的新鲜咖喱叶,立马丰富了这菜式的香气,开胃又下饭!
分量: 3-4人份
准备时间:30分钟
煮时:20分钟
材料A:
300克 鸡肉末
1汤匙 咖喱粉
1茶匙 盐
材料B :
7瓣 蒜 (去衣剁碎)
5支 咖喱叶 (去支留叶)
4粒 马铃薯 (去皮切丁)
1汤匙 咖喱粉
½ 小碗 水
2汤匙 油
准备功夫:
1. 把材料A混合,腌制15分钟
2. 把马铃薯丁炸熟/至金黄色,沥油待用
煮法:
1. 烧热锅,下油待热
2. 加入蒜末,爆香
3. 下腌制过的鸡肉末,炒至鸡肉变色
4. 加入咖喱粉和一半的咖喱叶,炒匀
5. 加入水,炒匀待滚
6. 加入已炸过的马铃薯丁和剩余的咖喱叶,炒匀片刻
7. 熄火,上碟
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Fried Potato & Minced Chicken with Curry Powder 咖喱粉鸡肉末炒马铃薯
Course: MainCuisine: Chinese4
servings30
minutes20
minutesSimple ingredients, easy cooking and delicious – what more could one ask for?
Ingredients
- Ingredients A
300 g minced chicken
1 tbsp curry powder
1 tsp salt
- Ingredients B
7 cloves garlic (peel off skin, mince it)
5 curry leaf (remove the stem, keep the leaf)
4 pc potato (peel off skin, cut into cubes)
1 tbsp curry powder
½ bowl water
2 tbsp oil
Instructions
- Preparations
- Mix all ingredients A, marinate for 15 minutes.
- Deep fry potatoes until golden brown, rinse and set it aside.
- Steps
- Heat up oil in a pan.
- Add in garlic, saute until aromatic.
- Add in the marinated minced chicken, stir fry until nicely browned.
- Add in curry powder and half of the curry leaf, fry well.
- Add in water, fry well until boil.
- Add in fried potatoes and the rest of the curry leaf, fry evenly.
- Dish up and serve!
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