Ingredient and Portion
Filipino Chicken Curry Recipe 菲律宾咖喱鸡食谱
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Ingredient A 材料A:
8 pieces chicken drumstick / 鸡腿8个
280g potato (peeled and cut into pieces) / 马铃薯（去皮，切块） 280克
150g red capsicum (cut into strips) / 红甜椒（切条）150克
Ingredients B 材料B:
200g Bombay onion (skinned and chopped) / 紫洋葱（去衣，剁碎）200克
5 cloves garlic (chopped) / 蒜头（剁碎）5瓣
Ingredients C 材料C:
800ml coconut milk / 椰浆 800毫升
1 1/2 tsp dried chilli flake / 辣椒屑1 1/2茶匙
3 tbsp curry powder / 咖喱粉 3汤匙
1/2 tsp pepper powder / 胡椒粉1/2茶匙
salt to taste / 盐调味
8 pieces chicken drumstick / 鸡腿8个
280g potato (peeled and cut into pieces) / 马铃薯（去皮，切块） 280克
150g red capsicum (cut into strips) / 红甜椒（切条）150克
Ingredients B 材料B:
200g Bombay onion (skinned and chopped) / 紫洋葱（去衣，剁碎）200克
5 cloves garlic (chopped) / 蒜头（剁碎）5瓣
Ingredients C 材料C:
800ml coconut milk / 椰浆 800毫升
1 1/2 tsp dried chilli flake / 辣椒屑1 1/2茶匙
3 tbsp curry powder / 咖喱粉 3汤匙
1/2 tsp pepper powder / 胡椒粉1/2茶匙
salt to taste / 盐调味
Method
1. Heat up 6 tbsp of oil in a wok, stir-fry Ingredients B until fragrant. Add in chicken drumsticks and stir-fry until chicken is lightly brown.
在锅中烧热6汤匙油，加入材料B炒香，加入鸡肉块拌炒至呈浅棕色。
2. Add in Ingredients C and potato chunks, mix well and bring to a boil. Reduce to low heat and simmer until potatoes are tender.
加入材料C和马铃薯块拌匀，煮沸，然后转小火煮至马铃薯变软。
3. Stir in red capsicum strips and bring to a boil. Serve hot.
拌入红灯笼椒条煮沸，趁热享用。
在锅中烧热6汤匙油，加入材料B炒香，加入鸡肉块拌炒至呈浅棕色。
2. Add in Ingredients C and potato chunks, mix well and bring to a boil. Reduce to low heat and simmer until potatoes are tender.
加入材料C和马铃薯块拌匀，煮沸，然后转小火煮至马铃薯变软。
3. Stir in red capsicum strips and bring to a boil. Serve hot.
拌入红灯笼椒条煮沸，趁热享用。
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