作法
- 雞肉以2大匙烘焙咖哩粉、辣椒粉、薑黃粉、鹽與1大匙萊姆汁醃30分鐘。
- 厚底鍋中大火熱油。先爆芥末籽與胡蘆巴籽至跳動，下咖哩葉、斑蘭葉、肉桂與豆蔻炒60秒至香氣四溢。
- 下洋蔥片炒6分鐘至淡金。下蒜末、薑末爆香90秒。
- 下醃好的雞肉連同醃料一起入鍋，煎6分鐘——香料裹覆雞肉、表面上色。
- 下番茄塊與剩下的1大匙咖哩粉炒2分鐘。倒入椰漿與200毫升水，煮至微滾後加蓋燉30分鐘。
- 開蓋再收8分鐘——醬汁應變稠、表面浮油。拌入剩下的1大匙萊姆汁，加蓋靜置10分鐘。配米飯及至少三道斯里蘭卡配菜（dhal、mallum、pol sambol）享用。
Common questions
Can 斯里蘭卡雞肉咖哩 be made ahead?
斯里蘭卡雞肉咖哩 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 斯里蘭卡雞肉咖哩 spicy?
斯里蘭卡雞肉咖哩 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 斯里蘭卡雞肉咖哩 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 斯里蘭卡雞肉咖哩 to make at home?
斯里蘭卡雞肉咖哩 is approachable for a home cook with basic stove skills — total time about 70 minutes, no special technique required.
Can 斯里蘭卡雞肉咖哩 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
斯里蘭卡雞肉咖哩是全國最常做的咖哩——每家烘焙咖哩粉與辣椒的比例都略有不同。「Thuna paha」（烘焙香料粉）是核心：香菜籽、孜然、茴香等多種香料烘到深褐，磨粉後用於需要深沉複雜風味的咖哩。斯里蘭卡咖哩通常以「飯—咖哩拼盤」的形式食用——絕不單吃——一只盤上同時擺多道咖哩、桑波與炒物。
