唔辣的南印度咖哩

牛媽怕辣又愛咖喱，Vij's family 在溫哥拿開設小咖喱店，結果很成功及出書，牛媽便跟著做，很好味，

簡簡單單。

加個咖喱雜菜

炒個青菜。

紅紅的很鮮艷有益。

配 Naan 薄餅。又可配飯。

煮個醬亦很需時。

配雞腿雞塊亦可。各位要試下。

Vij Family's Curry from Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij

1/2 cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 Tbsp finely chopped garlic
2 Tbsp chopped ginger
2 cups chopped tomatoes (2 large)
1 Tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1/2 tsp ground cayenne pepper
3 lbs chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
1/2 cup chopped cilantro (including stems)

Heat oil on medium heat for 1 minute. Add onions and cinnamon, and saute for 5-8 minutes, until onions are golden. Add garlic and saute for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook for 5 minutes, or until the oil separates from the masala. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. Peal the chicken meat off the bones. Discard the bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

來自 Vij 的 Vij 家族咖喱

1/2 杯菜油
2 杯短切洋蔥 (2 個大)
3 根肉桂
3 大匙 切碎的大蒜
2 大匙 切碎的姜
2 杯切碎的番茄 (2 個大)
1 大匙 鹽
1/2 茶匙碎黑胡椒
1 茶匙黃薑粉
1 大匙孜然粉
1 大匙芫荽籽粉
1 大匙Masala粉
1/2 茶匙辣椒粉
 3 磅雞腿
1 杯酸奶
2 杯水
1/2 杯切碎的芫荽 （包括莖）

熱油 1 分鐘。 加洋蔥和肉桂，炒 5-8 分鐘，直到洋蔥是金黄。 加入大蒜再炒 4 分鐘炒。 加入姜、 番茄、 鹽、 黑胡椒、 薑黃、 孜然、 芫荽籽、 Masala粉 煮 5 分鐘，直到Masala的油分開。 撕開雞腿的皮。 加到醬中， 攪拌好。 煮雞腿 10 分鐘。 加入酸奶及水。 調高火 煮熱咖喱、加蓋收細火煮約 15 分鐘，直至雞完全煮熟。取走肉桂棒。 攤凍至少半個小時。 取出雞腿拿走骨頭。 棄掉骨頭並攪拌回咖喱汁中。食時加熱並放入 芫荽碎中攪拌。