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正餐菜谱之咖喱鸡

咖喱鸡肉 (Blanc de poulet a curry

   

材料:

4份鸡胸脯肉,人均150
           咖喱粉
           3
洋葱
           250
克切成小瓣的白蘑菇
           6
毫升橙汁
           400
克豆芽
           1
个苹果
           1
升酱油
     少许
咖喱粉
           1
毫升水果醋(微酸味)
     盐
和胡椒
     橄榄油
     长粒

步骤:

1. 洋葱剥皮,放橄榄油用小火煎至金黄透明。把蘑菇瓣适时放入锅中和洋葱一起翻炒,浇上橙汁;然后加入苹果块,上述调料,盐和胡椒,搅拌一下,盖上盖子用中火烹饪;

2. 苹果烹熟的时候,把豆芽倒进去,烹至微脆的口感即可;

3. 另取一锅,把用咖喱粉腌好的鸡胸脯肉炒熟断生;

4. 把蒸好的米饭盛在盘子里,铺上鸡块,浇上汁就可以上桌了。


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