Original recipe link (原版食譜): My husband's recipe
《English》
Ingredients
- 1 ½ - 2 lb boneless chicken thigh
- ¼ lb carrots
- ½ lb onions
- 4 oz chicken broth
- 4 cubes of Vermont curry
- 1 Tbsp yellow curry powder
- 1 tsp soy sauce
- 1 Tbsp cooking oil
- Optional: potato
Instructions
- Cut chicken into chunks
- Peel carrots and cut into ½” chunks
- Peel onions and cut into chunks
- Heat 1 Tbsp oil, cook chicken until brown
- Add onions into the wok, then cook with medium heat for 5 minutes
- Pour 4 oz chicken broth and curry powder, then cook medium heat for 20 minutes
- Add carrots, then cook additional 10 minutes
- Turn the heat to low, then add Vermont curry and soy sauce
- Continue cooking and stirring for 10 minutes
- Server with rice
《中文》
食材
- 1 ½ - 2 磅 無骨雞大腿
- ¼ 磅 紅蘿蔔
- ½ 磅 洋蔥
- 4 盎司 雞湯
- 4 塊 日式佛蒙特咖哩
- 1 大匙 黃咖哩粉
- 1 茶匙 醬油
- 1 大匙 油
- 可有可無: 馬鈴薯
作法
- 將雞肉切成小塊狀
- 將胡蘿蔔去皮並切成 1/2 英寸的塊狀
- 洋蔥去皮，切塊
- 加熱1大匙油，將雞肉煎至褐色
- 將洋蔥放入鍋中，然後用中火煮5分鐘
- 倒入4盎司雞湯和咖哩粉，然後以中火煮20分鐘
- 加入紅蘿蔔，再煮10分鐘
- 把火調小，然後加入佛蒙特咖哩和醬油
- 繼續煮並攪拌 10 分鐘
- 配飯吃
Recipe 食譜
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