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Tuesday, 31 July 2018

Chicken & Potato Dry Curry 马铃薯鸡肉干咖喱

Skip the blender, pestle and mortar, this is my quick and easy way to prepare Potato & Chicken Curry at home. It can be served with rice on its own or use as fillings for pastry, steamed bun, bread, curry puffs and many more. 

Ingredients: 材料

100g Chicken Breast Meat, diced small/ minced 鸡肉碎 100克

160g cooked Potato 马铃薯 160克
(Peeled, diced, steamed for 20 minutes or until softened.马铃薯去皮,切小,蒸20分钟或至软)

15g Shallot, finely chopped 小葱头 15克,剁碎

2.5 tbsp/ 40g Curry Paste 咖喱酱 40克
(can be replaced with curry powder, adjust the seasoning accordingly. 可以用咖喱粉取代,需自行调味)

1 tbsp Coconut Milk 椰浆 1汤匙

3 tbsp Water 水 3汤匙

Some oil for cooking 油 适量

(A): 腌料

1/2 tsp Corn Flour 玉米粉/粟粉 1/2 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 1/2 小匙

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1. Put chicken meat in a bowl, add in (A), mix well and let marinate for 30 minutes. 

2. Heat some oil in a skillet. Add in shallot, cook until fragrant. Add in chicken meat, stir fry until half cooked. Add in potatoes, stir fry until the chicken meat is fully cooked. 

3. Add in curry paste, coconut milk and water. Bring to boil, reduce heat and simmer until the sauce is thicken. Remove from heat. Served with rice on its own or use as fillings for pastry, steamed bun, bread, curry puffs and many more. 

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