用料
| Chicken breasts/thighs (1 inch pieces) | 2 lbs |
| Onion(medium dice) 洋葱切中粒 | 2 cups |
| Garlic (chopped) 蒜剁碎 | 5 cloves |
| Ginger(chopped) 姜剁碎 | 1 tbsp |
| Canned tomatoes(chopped) 罐装番茄 | 2 cups |
| Coconut milk 椰奶 | 1 can(13.5 fl oz) |
| Green peas 青豆 | 1 cup |
| Potatoes (med. dice) 土豆切中粒 | 2 cups |
| Chicken stock 鸡高汤 | 4 cups |
| Salt 盐 | TT |
| Pepper 黑椒粉 | TT |
| Vegetable oil 蔬菜油 | 2 tbsp |
| Cilantro 香菜 | Garnish |
| For the curry powder(mix together in a bowl) 咖喱粉料： | |
| Turmeric 姜黄粉 | 1 tsp |
| Coriander 香菜粉 | 1 tsp |
| Cumin 孜然粉 | 1 tbsp |
| Curry powder 咖喱粉 | 1 tbsp |
| Salt 盐 | 1 tsp |
| Sugar 糖 | 1 tbsp |
| Cinnamon 肉桂粉 | 1 tsp or 1 stick |
Indian Chicken Curry 印度咖喱鸡的做法
Cut the chicken and seson well with salt and pepper. Heat oil in a pan and sear the chicken until browned on all sides. Set aside-don't worry if the chicken is still pink, it will continue to cook in the sauce. 鸡切块加入盐和黑椒调味，油下锅将鸡两面煎至金黄待用--如还没完全熟没关系，还需要在酱汁中再煮。
Reduce the heat and cook the onions, garlic and ginger in the same pan. Add some of your spice mix and allow to cook for a few minutes with the onion mixture. Add a little water to deglaze. 调低火，加入洋葱、蒜和姜在留有煎鸡油的锅中煸香，加入咖喱粉料一起煸炒后，加入少许水炝锅。
Add the tomatoes and stock and allow everything to come to a boil. Add the chicken and allow to simmer together for about 30 minutes, so the chicken is very tender and all the flavors come together. Taste for seasoning and add more of the spice mix if necessary. 加入番茄和高汤煮开，再加入鸡块慢火煮30分钟至鸡块变软入味。加入盐和黑椒粉调味，如辣度不够可以再加些辣粉料。
Add the potatoes and coconut milk and cook another 20-30 minutes. 加入土豆和椰奶再煮20-30分钟。
Add the peas at the very end and cook another 5 minutes. Adjust the seasoning and serve garnished with chopped cilantro. 加入青豆再煮5分钟，再次调味起锅入盘加入香菜装饰。
小贴士
For a vegetarian version skip the chicken and substitute the stock with half the amout of water. 如果是素食者食用，不用鸡块，鸡高汤以水代之。