葡式咖喱雞 ~ Chicken Vindaloo

食譜取自：最美味雞肉佳肴@第26頁葡式咖喱雞材料：2個 全雞腿（斬塊）2大匙 油2粒 洋蔥（切碎）2粒 蕃茄（切粒）1粒 馬鈴薯（約200g）(去皮，切塊，炸香)腌料：1/2杯 天然優格2大匙 白醋1大匙 嫩姜茸1大匙 蒜茸調味料：3大匙 咖喱粉（加少許水攪勻）1大匙 蕃茄膏150ml水1小匙糖1小匙鹽1/2小匙黑胡椒碎做法：1．將雞肉加入所有腌料拌勻，放入冰箱腌制隔夜。（圖1）

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~圖1/picture1 ~2．燒熱油，放入洋蔥碎炒至香，加入蕃茄粒和咖喱粉再炒約5分鐘，加入雞肉（連同腌雞汁），再翻炒均勻。（圖2）

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~圖2/picture 2 ~3．加入馬鈴薯，蕃茄膏和水，加蓋，小火燜煮10分鐘或至雞肉熟和馬鈴薯軟，加入糖，鹽和黑胡椒碎調味。（圖3）

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~圖3/picture 3 ~

4．盛起，放上芫茜葉便可上桌。Recipe source : A Passion for Chicken @ page 26Chicken VindalooIngredients :2 chicken whole legs ( cut into pieces )2tbsp oil2 onion ( chopped )2 tomatoes ( diced )1 potato ( about 200g ) ( peeled , cut into cubes and fried )Marinade :1/2 cup natural yoghurt2tbsp white vinegar1tbsp chopped young ginger1tbsp chopped garlicSeasoning :3tbsp curry powder ( mixed with a little water )1tbsp tomato puree150ml water1tsp sugar1tsp salt1/2tsp ground black pepperMethod :1 . Mix chicken with all marinade ingredients and leave to marinate overnight in the fridge . ( Picture 1 )2. Heat up oil and sauté chopped onion until fragrant. Add in diced tomato and curry powder , stir-fry for 5 minutes . Add in chicken ( with the marinade sauce ) and stir-fry until well mixed . ( Picture 2 )3. Add potato , tomato puree and water . Cover with lid and simmer for about 10 minutes or until chicken and potato are tender and well cooked. Add sugar , salt and black pepper to taste. ( Picture 3 )4. Dish up , garnish with coriander leaves and serve .

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