IMG_0658.JPG  

這一道西印度咖哩雞是一位來自加勒比海地區的朋友所分享的家鄉味。(西印度群島泛指南北美洲之間海域中的一個一連串的島群。)

味道與台灣常吃到的日式咖哩完全不同,有著濃濃的咖哩香&辣,且不加一滴水,所有的水分都來自食材本身,味道真的很讚

我認真的google了一下,發現網路上竟然沒有這道美食的中文版食譜,真是太可惜了

這天商請朋友做了這道菜,不僅有圖像還有中英對照,有機會大家一定要來做看看!

材料(Ingredients):
1. 綜合咖哩粉(masala or curry powder):40~50克可酌量增減 (咖哩風味會因咖哩粉而有所不同)
2. 洋蔥(onion): 1/4顆,切成丁狀(似正方形)
3. 大蒜 (garlic):1把
4. 細香蔥/蔥(chive/ green onion):2根
5. 辣椒(水)pepper: 酌量,或新鮮辣椒數根
6. 橄欖油(olive oil): 2茶匙
7. 馬鈴薯(potato):中型4~6顆
8. 孜然/小茴香粉(cumin powder):20克可酌量增減
9. 雞肉/牛肉(chicken):雞胸1大片,或牛肉耐燉部位(豬肉亦可)
10. 番茄 (tomato):中偏小型 4~5顆酌量增減

鍋具建議:鑄鐵鍋

步驟(Step):

1. 備肉 
除去雞骨、雞皮以及脂肪組織。之後將雞肉切成小塊狀備用。

[Meat preparation]
Remove the bones, skin and as much fat as you can from the chicken. It's best to cut the meat into small pieces so it can take the flavour.

IMG_0641.JPG  

2. 醃肉
將切成小塊狀的雞肉放進碗中,、加入一大匙~兩大匙的辣椒水(辣度可自由調整),兩平匙的咖哩粉(20~30克)以及10~20克小茴香粉(兩者比例約為3:2)。
若你喜歡新鮮辣椒的風味,那麼你可以使用切碎的辣椒來取代辣椒水,這樣辣椒的辣度會降低,風味會更不同
Put the sliced meat into a bowl and add one level tablespoon or more of pepper sauce, about two heaping tablespoons of curry powder and a little less cumin than curry. If you prefer the taste of fresh peppers, you may substitute the chopped peppers for pepper sauce, in which case use more flavour peppers which have more taste with less heat.

IMG_0642.JPG IMG_0643.JPG IMG_0644.JPG  

3. 調味

將切碎的4顆大蒜、洋蔥(切成丁狀)、蔥花段(1把)、2~3顆番茄(1顆切為4半)拌入醃肉中,攪拌均勻,確保所有的雞肉都有浸潤在醬汁中後,靜置30分鐘。此時可以再增加更多的調味,使成品的味道更重。

[Seasonings]

Finely chop about four pegs of garlic, a quarter of an onion and some green onion. You'll want about a handful of chopped green onion. Cut the tomato into large chunks. You may add other seasoning; try to aim for darker flavours. Mix all of these ingredients until the chicken is covered with a sticky paste of curry and the other ingredients. Let that sit for about a half hour.

IMG_0638.JPG IMG_0647.JPG IMG_0648.JPG IMG_0649.JPG IMG_0650.JPG IMG_0651.JPG  

4.將馬鈴薯削皮切丁備用。

Cut your potatoes. 

IMG_0637.JPG  

5.熱鍋並倒入橄欖油,與此同時備妥4~5瓣大蒜。待油熱將大蒜丟入,(可先用手將大蒜壓碎,,或是將切片後的大蒜放入鍋中後壓碾出汁)炒至金棕色[getting the pot ready]

 *此步驟是要使大蒜的香味混入油中,無須再將大蒜撈起 

Add some oil to the pot and as you wait for it to heat up, peel about 4/5 pcs of garlic. Use your palm to crush/crack the garlic on the kitchen counter to help release the juices. Alternatively you can slice the garlic into halves. Once the oil is hot, put the garlic in the oil to brown. What you're doing at this point is frying the garlic to release the garlic flavour into the oil. Wait until the garlic is brown.

IMG_0653.JPG  

6.在油中放入兩平匙克咖哩粉 (20~30)10~15克小茴香粉,並來回攪拌,使鍋中的混合物越來越濃稠,將火轉小,讓咖哩慢慢煮成棕色。此步驟是要使咖哩粉在油中拌炒後去掉咖哩粉的生味。要注意鍋中咖哩顏色從黃轉到金棕色的變化。

[currying the pot]

Add another two heaping tablespoons of curry and cumin powder. Swish it around so that it forms a thick slurry/paste in the pot. You might want to turn the heat down a bit because this will burn quickly. Watch for a colour change. The aim is to let the curry cook in the oil to get rid of that raw curry taste. You'll know it's ready when the colour isn't so yellow, but starts to look more golden brown.

IMG_0655.JPG     

7.這時加入醃肉,並用小火繼續燉煮。無需加水,以免使風味流失。記得要規律的攪拌鍋中的咖哩,以免鍋底沾黏。

[Time to cook the meat]

At this point turn the heat down to low and add the meat. Let it cook on low. Do not add water. It will spring its own juices. Stir regularly so that the bottom does not burn.  

 IMG_0656.JPG  

IMG_0658.JPG

8.當鍋中的水分越煮越多時,才加入削好的馬鈴薯

[the potatoes]
When there is enough liquid in the pot, it is time to add the potatoes.

IMG_0657.JPG  

 

9.在馬鈴薯尚未將鍋中的水分吸乾前,開始加鹽調味。若不小心鹽加太多,那麼就再加入更多的馬鈴薯即可。若太辣則加番茄去進行調整;咖哩味不夠濃的話,可以再加入更多的咖哩粉。待馬鈴薯完全軟爛時,即可熄火起鍋。

[salting]

The potatoes will absorb moisture as they cook, so you will need to salt the pot before this starts happening. Taste some of the sauce and decide how much salt it needs. Potatoes tend to kill the saltiness, so If you end up with too much salt, just add more potatoes. When the potatoes are finished cooking, it's ready to serve.

IMG_0663.JPG  

    qiutian 發表在 痞客邦 留言(0) 人氣()