又来到端午节啦，是不是很想念妈妈特制的粽子呢？除了传统的粽子外，这里还有更重口味的粽子呢，就是咖哩鸡粽子！到底什么味道呢？马上来学一学这完整版的裹粽子的技巧吧！ Ingredients | 材料 A:2 boneless chicken whole-leg | 全鸡腿2只（去骨）、1 potao (diced) | 马玲薯1粒（去皮切丁）、2 stalks curry leaves | 咖哩叶2束、2 tbsp curry powder | 咖哩粉2汤匙、150ml coconut milk | 浓椰浆150毫升

Ingredients | 材料 B:500g glutinous rice (soak 6 hours and drain) | 糯米500克(浸泡6小时沥乾）、2 stalks curry leaves | 咖哩叶2束、1 tbsp each of chopped garlic and shallot | 蒜茸及小葱茸1汤匙

Grounded spices | 磨烂用料:6 shallots | 小葱头6粒、3 pips garlic | 蒜头3辨、3 red chili | 红辣椒3条、12g dried chili | 辣椒干12克、1 stalk serai | 香茅1支、5g turmeric | 黄姜5克、30g galangal | 南姜30克、3 pcs candle nuts | 石古仔3粒

Seasoning | 调味料:A: 2 tsp salt | 盐2茶匙、1 tsp chicken powder | 鸡精粉1茶匙、1/2 tsp pepper | 胡椒粉1/2茶匙

B: 1/2 tsp chicken powder | 鸡精粉1/2茶匙、1/2 tsp salt | 盐1/2茶匙、dash of sugar | 糖少许

Some bamboo leaves and hemp strings (boil till soften) | 粽叶及水草适量（煮软）

Method | 做法: Heat 3 tbsp oil in wok, saute garlic and shallot until fragrant.
把3汤匙油加热，爆香小葱和蒜茸. Toss in glutinous rice.
加入糯米。 Add in curry leaves and seasoning A, set aside.
咖喱叶及调味料A炒香，盛起备用 Heat 2 tbsp oil in wok, saute spices until aromatic.
烧热2汤匙油爆香磨烂用料。 Toss in chicken meat.
下鸡肉拌炒 Add in potato and seasoning B, stir-fry。
加入马玲薯、调味料B及咖哩叶翻炒。 Add in coconut milk; stir to mix.
倒入浓椰浆炒匀，盛起备用 Fold 2 pieces of bamboo leaf into cone shape, spoon in some glutinous rice, follow with filling and cover with rice again.
取2片粽叶背对背对叠，折成漏斗状，舀入适量糯米，填入馅料，再舀入糯米覆盖馅料。 Fold back the bamboo leaf and form into 4 angles cone; tighten with hemp string.
将竹叶完全包折覆盖后，再顺着斗锥状将多余的竹叶覆盖包紧成四角粽，用水草绑紧。

Boil a pot of water with adequate salt, put in dumplings and make sure the water level are 2 inches above; bring to quick boil and then turn to low heat and boil for 3 hours, done.
锅中煮滚水加入适量的盐，放入粽子（水须淹盖粽子2寸高），以大火煮沸后转小火继煮3小时。

原食谱来自：美味风采 Oriental Cuisine