唔該比我簡單的英文食譜(咖哩雞)

Curried Chicken

1 stick (1/2 cup) margarine
?cup flour
2 teaspoons curry powder
3 cups chicken stock
2 egg yolks
1 cup non-dairy creamer
?lb. mushrooms, sliced
1 can (15 oz.) whole kernel corn, drained
1 cup frozen petite pois
2 lbs. cooked chicken breasts, cut into strips



Melt margarine over low heat. Stir in flour and curry powder. Cook stirring constantly until smooth. Slowly whisk in stock until blended. Remove from heat. In small bowl, beat egg yolks and non-dairy creamer until blended. Pour into stock mixture, stirring vigorously so as not to cook the eggs. Add vegetables and chicken. Reheat over low heat. Serve over rice. Serves 8-10.




圖片參考：http://www.reluctantgourmet.com/images/chicken_curry.jpg

Curry chicken

3 tablespoons oil
1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
salt
2 tablespoons flour

Method
1) Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat.
2) Add chicken and lightly brown. Remove chicken.
3) To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes.
4) Add flour and cook 1 to 2 minutes.
5) Add chicken broth to the pan and bring to a bubble. Add curry paste and reduce heat to medium low.
6) Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary.
7) Simmer curry 5 to 10 minutes.
8) Dish up and serve