Original recipe link (原版食譜): My husband's recipe
Ingredients 食材
- 1 ½ - 2 lb boneless chicken thigh 無骨雞大腿
- ¼ lb carrots 紅蘿蔔
- ½ lb onions 洋蔥
- 4 oz chicken broth 雞湯
- 4 cubes of Vermont curry 日式佛蒙特咖哩
- 1 Tbsp yellow curry powder 黃咖哩粉
- 1 tsp soy sauce 醬油
- 1 Tbsp cooking oil 油
- Optional: potato 馬鈴薯
Instructions 作法
- 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
- 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