端午节脚步声渐进，这咖哩鸡肉粽是家宝欢庆35周年，特别呈现给大家的
食谱已刊登在昨天的新明日报。
吃惯了传统的粽子，想不想试试这香浓的新口味呢？那就动手吧！
喜欢吃辣的朋友，可加多一些辣椒，味道更棒！
咖哩鸡肉粽
材料1
粽叶 : 250g (浸泡过夜, 洗净)
尼龙绳: 适量
材料2
糯米 : 2 kg (洗净, 浸泡4小时, 沥干)
椰浆 : 1.5kg
盐 : 4 tsp
香兰叶: 8片
* 香蕉叶: 2片 (铺蒸盆用)
材料3 (全部磨烂)
辣椒干: 20条 (洗净, 用热水泡软后, 沥干)
葱头 : 150g (去衣)
蒜头 : 50g (去衣)
香 茅 : 4 根 (只取根部约 ½ 寸)
黄 姜 : 15g (去皮)
南 姜 : 75g (去皮)
Buah karas : 25g
Balachan : 15g
材料4
咖哩叶: 3支 (洗净)
材料5
鸡肉 : 1.5kg (去皮, 切丁)
马铃薯 : ½ kg (去皮, 切丁)
材料6
浓椰浆: 225g
方法
1) 把糯米分成2份, 分别放进已铺上香蕉叶的蒸盆内, 各加入750g椰浆, 2 tsp盐
拌均, 放上4片香兰叶, 送入蒸笼, 大火蒸20分钟, 打开锅盖, 用筷子把糯米饭翻松, 再蒸20分钟至熟, 取出, 待用
2) 烧热适量油, 倒入已磨烂的材料3与咖哩叶炒至香熟
3) 加入鸡肉与马铃薯炒至半熟
4) 加入浓椰浆焖煮至汁收干, 试味, 盛起
5) 取2片粽叶折成斗形
6) 放入1 汤匙糯米饭, 中间挖个洞, 加入馅料, 盖上1汤匙糯米饭, 包好, 用尼龙绳绑紧
7) 送入蒸笼, 大火蒸 15分钟
Curry Chicken Dumplings
Ingredients A
Bamboo leaves : 250g (soaked overnight, washed)
Nylon strings : per required according to individual
Ingredients B
Glutinous rice : 2 kg (washed, Soak for 4 hrs and drained)
Coconut Milk : 1.5 kg
Salt : 4 tsp
Pandan Leaf : 8 pcs
* 2 pieces banana leaves for lining tray
Ingredients C (Blended)
Dried Chilli : 20 pcs (wash, soak with hot water to soften, drained)
Shallot : 150g (skinned)
Garlic : 50g (skinned)
Lemon Grass : 4 stalk (use only about ½ inch from root portion )
Kunyit : 15g (skinned)
Lengkuas : 75g (skinned)
Buah keras : 25g
Balachan : 15g
Ingredients D
Curry leaves : 3 stalk (washed)
Ingredients E
Chicken Flesh : 1.5kg (skinned removed, diced)
Potato : ½ kg (peeled, diced)
Ingredients F
Thick Coconut Milk : 225g
Method:
1) Divide glutinuous rice into 2 portion, spread into 2 tray pre-lined with banana leaf, pour 750g coconut milk into each, mix with 2 tsp salt each, top with 4 pieces of pandan leaves, steam over high flame for 20 min, open wok/pot cover, use a pair of chop stick to loosen glutinuous rice, continue to steam for another 20 min, remove and set aside for use later
2) Heat up suitable amount of oil, fry pre-blended Ingredients C and curry leaves till cooked and aromatic
3) Add chicken and potato, fry till half cooked
4) Pour in thick coconut milk, simmer till cooked and gravy absorbed, season to taste, dish up
5) Take 2 pieces of bamboo leaves, fold to form a pyramid shape
6) Put 1 tbsp of glutinuous rice into it, dig a hole in the centre, add pre-fried fillings, cover with another tbsp of glutinuous rice, wrap up, tighten with nylon string
7) Put into a steamer, steam for 15 min over high flame
