做法
- 把鸡块用 2 大勺烤咖喱粉、辣椒粉、姜黄粉、盐和 1 大勺青柠汁腌 30 分钟。
- 厚底锅中大火热油。下芥末籽和葫芦巴籽煸出『噼啪』,加入咖喱叶、斑兰、肉桂条和小豆蔻,煸 60 秒至香气溢出。
- 下洋葱片煸 6 分钟至浅金色。加入蒜末姜末,煸 90 秒。
- 把腌好的鸡连同腌料一起下锅。煎 6 分钟——香料裹住鸡肉,表面上色。
- 加入番茄瓣和剩下的 1 大勺烤咖喱粉,翻炒 2 分钟。倒入椰浆和 200 毫升水。煮开后盖盖炖 30 分钟。
- 开盖再收 8 分钟——汤汁应当浓稠,表面浮起一层亮油。最后拌入剩下的 1 大勺青柠汁。盖盖焖 10 分钟。配米饭与至少三样斯里兰卡配菜(扁豆、绿叶炒、椰丝辣酱)同食。
Common questions
Can 斯里兰卡鸡肉咖喱 be made ahead?
斯里兰卡鸡肉咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 斯里兰卡鸡肉咖喱 spicy?
斯里兰卡鸡肉咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 斯里兰卡鸡肉咖喱 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 斯里兰卡鸡肉咖喱 to make at home?
斯里兰卡鸡肉咖喱 is approachable for a home cook with basic stove skills — total time about 70 minutes, no special technique required.
Can 斯里兰卡鸡肉咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
斯里兰卡咖喱鸡是这个国家煮得最频繁的咖喱——每家比例略有不同。Thuna paha(烤咖喱粉)是核心:把香菜籽、孜然、茴香等香料炒到颜色深沉,磨成粉,用于那些需要更深沉、更复杂风味的咖喱中,与现香料的咖喱形成对比。斯里兰卡咖喱总是作为『米饭咖喱』套餐的一部分上桌——绝不单吃——同一只盘子里要配多种咖喱、辣酱和炒菜。
