干咖喱鸡 Dry Curry Chicken

配料：
1整鸡，约500g
200克咖喱酱，自制或商店买来的现成咖喱酱
4葱头仔
5咖喱叶
400毫升椰奶（椰浆）
加水200毫升
盐1茶匙
一些植物油


步骤：
1.加热烹调油镬

。
2.炒咖喱酱，葱酱和咖喱叶爆香，约5分钟以上高温。
3.放入炒锅，加入鸡肉煮2分钟，翻一次。
4.盖锅，让鸡小火煮5分钟。
5.加水稀释后用50毫升椰浆放入炒锅。把盖子上，并掉头向下热量。让小火煮15分钟。
取下盖子和倒入剩下的椰浆，煮10分钟，咖喱汁变浓酱，将咖喱浓酱涂在鸡。

6.上桌配米饭。

The gravy is very thick and nice. Will taste really good with coconut rice or yellow sticky rice.

Recipe :http://busymumcooking.blogspot.com.au/

Ingredients:
1 whole chicken, about 500 g
200 g curry paste
4 shallots, ground smoothly
5 curry leaves
400 ml coconut milk
200 ml water
1 tsp salt
Some vegetable oil

１. Heat cooking oil in a wok.
2. Stir-fry curry paste, shallot paste and curry leaves till fragrant, about 5 minutes over high heat.
3. Add chicken into the wok and cook for 2 minutes, turning once.
4. Cover the wok and let the chicken simmer for 5 minutes.
5.Add water diluted with 50 ml coconut milk into the wok. Put the lid back on and turn down the heat. Let simmer for 15 minutes.
6.Uncover and pour the rest of the coconut milk and cook for 10 minutes, basting chicken with the sauce.
7. Serve with rice.