國民美食-咖哩(Curry)

南亞和東南食物口味都較重, 不是辣就是酸, 而其中咖哩算是在台灣接受度很高而且老少皆宜的食物, 也是留學生的好朋友, 煮一大鍋就可以吃好久, 但日式甜甜咖哩不是我的菜, 香辣南洋咖哩我最愛。這次我用的是之前去馬來西亞買的咖哩粉煮雞肉咖哩。
South Asia and South East Asia food have more strong flavour, interns of spicy and sour. And curry is kind of popular food in Taiwan, especially for people who study overseas, a pot of curry could feed us many days. However, Japanese Curry is more sweet, which is not my type, I like spicy. 
The curry powder I used this time, which was bought on my trip in Malaysia.

材料(Ingredient)
1. 雞胸肉(Chicken Breast): 1
2. 花椰菜(Cauliflower): 1
3. 蒜頭(Garlic)
4. 辣椒(Chilly)
5. 咖哩粉(Curry Powder)
6. 鹽(Salt)

做法(Direction)
1. 先將雞胸肉抹上咖哩粉醃15分鐘左右後, 下鍋煎至二面金黃(裡面不用熟), 即可先起鍋
2. 用煎雞胸肉的油鍋去爆香蒜頭及辣椒, 再倒入切好的花椰菜及咖哩粉拌炒, 別急著加水, 把咖哩粉味道炒出來後再加水悶煮
3. 放涼的雞胸肉切小塊, 等花椰菜煮軟後再加入雞肉即可, 因為是雞胸肉所以不宜煮太久

雞胸肉用咖哩粉先醃

煎出香味

花椰菜加入咖哩粉拌炒出香味

雞肉放涼切小塊, 加入咖哩中煮熟

配上剛做好的烤餅, 就是完美的一餐囉