Curry chicken mallet咖哩大雞槌

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咖哩雞搥：
材料：
急凍雞下髀8隻
薯仔2個
咖哩醬1包
椰漿1包
薄餅1包
處理：
1. 雞下髀，清解凍15分鐘。
2. 雞下髀解凍後，用鹽乸1小時去除雪、腥味及加入鹹味。
3. 清水沖洗乾淨，廚紙索乾。
4. 雞下髀調味：
a. 鮑魚汁1茶匙，撈勻。
b. 生粉1茶匙，撈勻。
5. 煲滾1煲水，烚熟薯仔。
6. 薯仔烚熟後，去皮。
烹調：
1. 中火在鑊中燒熱油1湯匙。
2. 放雞髀煎香。
3. 已爆香2分鐘，放咖哩醬。
4. 加入薯仔。
5. 加入滾水蓋過雞髀面
6. 冚蓋，中火煮10分鐘。
7. 煮了10分鐘，熄火，焗10分鐘。
8. 焗了10分鐘，再開大火，煮5分鐘。
9. 另一邊，煎香薄餅。
10. 咖哩已煮好，加入椰漿，攪勻，上碟，可享用。
11. 另外，可預備紅蘿蔔1個切件，分開蒸熟，可以中和咖哩辣度。
Chicken drumsticks in curry:
Ingredients:
Frozen chicken drumusticks 8 Nos.
Potatoes 2 Nos.
Curry sauce 1 pack
Coconut milk 1 No.
Naan bread 1 pack
Preparation:
1. Chicken drumsticks, defrost with tap water for15 minutes.
2. Drumsticks have been defrosted. Season with cooking salt for 1 hour to remove unpleasant smells and tastes and add some salty tastes.
5. Rinse thoroughly. Dry with kitchen towel.
6. Season the chicken drumsticks:
a. Abalone sauce 1 tsp, mix well.
b. Tapioca sauce 1 tsp, mix well.
5. Boil up a pot of water. Boil the potatoes well.
6. Potatoes have been boiled well. Get them peeled.
Steps:
1. Heat up oil 1 tbsp at medium flame in wok.
2. Fry the drumsticks.
3. Have already fried for 2 minutes. Put curry sauce.
4. Put potatoes.
5. Add boiled~up water just covering up the drumsticks.
6. Cover up the wok. Braise at medium flame for 10 minutes.
7. Have already braised for 10 minutes, turn off fire. Leave it for 10 minutes.
8. Heat up the drumsticks at high flame after 10 minutes. Braise for 5 minutes.
9. On the other side, fry the Naan bread well.
10. Curry has been cooked well. Mix with coconut milk well. Put on plate. Serve.
11. Cut carrot into pieces. Steam well in another pot. It can neutralize the spiciness of curry.
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