干咖哩鸡面 Dry Chicken Curry Noodles

我喜欢吃咖哩面，无论是汤的或是干捞都喜欢，一月时就一次过准备了咖哩叻沙和干咖哩鸡面。由于时间关系当时只来得及上咖哩叻沙的帖子，而干咖哩鸡面的贴子却没来得及准备好，也因此错失了参与一月的小拇指活动。趁这个小拇指的主题是鸡肉，我就赶紧把贴子写好上菜，不然再拖下去可能又会拖多几个月了。


有时懒惰时我都喜欢准备面食当晚餐，一来不必准备这么多样菜，二来又可以确保家人用餐时食物还是热腾腾的。这干咖哩鸡面其实满容易准备的，只需煮好一锅的干咖哩鸡，烫个面和长豆，再加入市售的的炸腐竹就可以食用了。

干咖哩鸡面 

材料：
云吞面 4-5团（每团约86克）
长豆 200克（洗净，切2寸长段，川烫至熟）
青葱 1棵（切花）
红辣椒 1条（切圈）
炸腐竹 适量

捞面酱料：（1人份）
老抽 1茶匙
蚝油 1/2茶匙
酱油 1/2茶匙
麻油 1茶匙
胡椒粉 少许

咖哩鸡：
鸡全腿 3个（斩件）
中型马铃薯 3个（削皮切块，然后炸至八分熟）
新鲜椰浆 1粒椰子的份量（大约1杯）
清水 1 1/2杯
盐 适量

咖哩糊：
Baba's 牌鸡肉咖哩粉 6汤匙
Baba's 牌古玛粉 3汤匙
辣椒粉 1汤匙
（加入一杯的水搅拌成糊）

香料：
红葱头 10粒（切碎）
蒜头 3瓣（切碎）
肉桂 2支
八角 2个
香茅 3支（去白色部份而已）
咖哩叶 4支（只取叶子）

做法：
1. 咖哩鸡：
加入2汤匙的油在锅里，以中火烧热，加入香料炒至香。然后再加入咖哩糊，炒至油浮面.加入鸡肉块和马铃薯，拌炒大约5分钟。之后加入清水，以大火煮滚，然后再转至中小火，加盖焖煮15分钟直到鸡肉熟透和马铃薯变软。加入适量的盐调味，最后加入椰浆，继续焖煮10分钟即可。

2. 准备干捞面:
先煮滚一锅水，然后预备一个碗里，加入捞面酱料，把云吞面弄散，投入滚水里，以筷子拨散，煮大约60秒。面煮好后用筛捞起，立即用自来水冲洗数秒，然后再浸入滚水中烫一烫，捞起沥干水份。把煮好的面倒入已加入酱料的碗里，捞至均匀。


3. 上桌
将捞好的面放入一个碟子里，勺入咖哩鸡，放入炸腐竹和川烫过的长豆，撒上青葱和红辣椒，即可享用。

份量：4-5人份

Dry Chicken Curry Noodles

Ingredients:
4-5 fresh wonton noodles (about 86g each)
200g long bean, washed and cut into 2" length and blanched
1 stalk spring onion, chopped
1 red chili, chopped
Some deep-fried beancurd sheet

Noodle sauce: (per serving)
1 tsp dark soy sauce
1/2 tsp oyster sauce
1/2 tsp soy sauce
1 tsp sesame oil
A dash of white pepper

Chicken curry:
3 chicken whole legs, cut into pieces
3 medium potatoes, peeled and cut into chunks, deep fried till almost cooked
Fresh coconut milk from a coconut, about 1 cup
1 1/2 cups water
Salt to taste

Curry paste:
6 tbsp Baba's chicken curry powder
3 tbsp Baba's kurma powder
1 tbsp chili powder
(made into a paste with 1 cup of water)

Spices:
10 shallots, finely chopped
3 cloves garlic, finely chopped
2 cinnamon sticks
2 star anise
3 stalks lemongrass, white part only
4 sprigs curry leaves, use only the leaves

Methods:
1. Chicken Curry:
Heat 2 tbsp oil in a wok over medium heat. Add spices and saute till fragrant. Then add the curry paste and continue to fry till oil separate. Add chicken and potatoes, stir fry for about 5 minutes. Add water and bring to a boil then cover with lid and continue to cook for 15 minutes over medium low heat until the chicken meats are cooked and the potatoes are tender. Season with salt. Add coconut milk, cook for another 10 minutes.

2. To prepare dry toss noodle:
Bring a large pot of water to the boil. Prepare the noodle sauce in a bowl. Loosen 1 portion of noodle, then put the noodle into the boiling water, stir with a pair of chopstick, cook for about 60 seconds. When the noodle is cooked, drain the noodle using a sieve, and immediately rinse it with running tap water for few seconds. Then quickly dip the noodles in the boiling water again for few seconds and drain. Place the cooked noodles into the bowl with prepared sauce and toss well.

3. To serve:
Transfer the noodles to a serving plate. Pour the chicken curry over and garnish with some deep-fried beancurd sheet, blanched long beans, spring onions and red chillies. Serve immediately.


Serving: 4-5

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.