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椰香鸡肉咖喱配白米饭和香菜

椰香鸡肉咖喱配白米饭和香菜
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营养成分表

每份 360 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 26.0g
40% DV
单不饱和脂肪11.2g
多不饱和脂肪4.8g
饱和脂肪8.5g
反式脂肪0.1g
总碳水化合物 39.0g
13% DV
膳食纤维4.0g
淀粉31.0g
4.0g
蛋白质 31.0g
62% DV
动物蛋白28.0g
植物蛋白3.0g

关于

这是一份分量适中的鸡肉咖喱配白米饭,蛋白质含量高,碳水适中,脂肪相对较高,主要来自食用油、咖喱酱汁和椰奶。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱108.0mg20%
叶酸32.0mcg8%
烟酸13.4mg84%
泛酸1.4mg28%
维生素B20.2mg15%
维生素B10.2mg13%
维生素A220.0mcg24%
维生素B120.3mcg15%
维生素B60.8mg50%
维生素C9.0mg10%
维生素D0.2mcg1%
维生素E1.8mg12%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
58.0mg6%
180.0mcg20%
2.6mg14%
52.0mg12%
305.0mg44%
620.0mg13%
31.0mcg56%
540.0mg23%
2.1mg19%

金黄椰香鸡肉咖喱配白米饭与香菜

前言



这道菜的构成讲求清晰:鸡肉鲜嫩,咖喱底味克制,米饭能够承托酱汁而不显厚重。椰奶柔化了香料的辛感,让咖喱收尾更圆润完整;香菜则以清新气息提亮最后一口。整道菜呈现出一种完整有序的风味,味道直接,口感平衡。

食谱要点



  • 菜品类别: 配米饭的咖喱

  • 菜系或来源: 南亚风味启发

  • 餐次类型: 主菜

  • 份量: 1 份

  • 每份分量: 360 g

  • 准备时间: 15 分钟

  • 烹饪时间: 25 分钟

  • 总时间: 40 分钟

  • 难度: 中等


  • 设备



  • 1 个中号煮锅,用于煮饭

  • 1 只炒锅或浅口炖锅,24 cm

  • 1 块砧板

  • 1 把主厨刀

  • 1 把木勺或耐热刮刀

  • 1 个细刨丝器,用于蒜和姜

  • 1 个适用于咖喱锅的锅盖


  • 食材



    米饭


  • 白米,60 g

  • 水,120 g

  • 盐,1 g


  • 咖喱


  • 植物油,12 g

  • 洋葱,切细丁,35 g

  • 大蒜,细细磨碎,6 g

  • 姜,细细磨碎,6 g

  • 咖喱粉,4 g

  • 姜黄粉,1 g

  • 鸡胸肉,切成 2 cm 小块,120 g

  • 胡萝卜,切细丁,30 g

  • 番茄,切细丁,40 g

  • 椰奶,70 g

  • 水,35 g

  • 盐,3 g


  • 收尾


  • 香菜,叶和嫩茎,8 g


  • 做法



  • 1. 将白米、水和盐放入煮锅中。用大火煮至沸腾,然后盖上锅盖,调至最小火,煮 12 分钟。离火后继续加盖焖 10 分钟。米粒应当熟透、颗粒分明,表面干爽。


  • 2. 在米饭烹煮期间,将植物油倒入炒锅中,以中火加热。加入洋葱,期间经常翻拌,煮 4 分钟,至其变软、呈半透明状态,但不要上色。


  • 3. 加入大蒜和姜,不断搅拌,煮 30 秒。加入咖喱粉和姜黄粉,再煮 20 秒,至香气释放、香料在油中颜色略微加深即可。


  • 4. 加入鸡胸肉,煮 3 分钟,翻动肉块,使其均匀裹上香料,外层变得不透明。加入胡萝卜和番茄,再煮 2 分钟,边煮边搅拌,让番茄开始软化分解。


  • 5. 加入椰奶、水和盐。轻轻煮至微沸,然后盖上锅盖,用小火煮 8 分钟。揭盖后再煮 2 分钟,直到鸡肉刚好熟透,胡萝卜变软,酱汁呈现光泽并略微浓稠。


  • 6. 离火后拌入香菜。完成的咖喱应当香气明显、质地融合且柔润,没有生香料的刺激感,锅中也不应有多余液体积聚。


  • 装盘与上桌



    将米饭略微偏离盘中央堆放在温热的盘中。把咖喱舀在米饭一侧,并让一部分覆盖在米饭上,使酱汁渗入米粒之间,但不要将其完全淹没。最后将香菜均匀撒在表面,让整盘看起来干净利落,颜色层次分明。

    专业提示



  • 洋葱要保持浅色;这个阶段一旦上色,会让咖喱风味变钝。

  • 只有在香味底料变软之后再加入香料,这样香料才能充分激发香气,而不是被烧焦。

  • 咖喱成品应当是有酱感的,而不是稀薄的;如有需要,上桌前可短暂收汁。

  • 香菜要在离火后拌入,以保留其清新感和提亮作用。
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