青古玛咖喱鸡 Green Kurma Chicken

在不粘锅热1汤匙油，倒入大葱以中火炒至微黄，然后移到搅拌器，和其余材料B，一起磨烂成青咖哩糊。Heat 4 tbsp oil in a non-stick pan, add the onions and fry over medium heat until they turn lightly brown but not burnt. Remove sauteed onion into an electric blender and add the rest of ingredients B and process into a green curry puree.

用同样的不粘锅，加入剩油把香料炒香。ln the same non-stick pan, add remaining oil and fry spices until aromatic.

倒入鸡肉，炒5-6分钟至香，然后加入青咖喱糊，继续炒一阵子。ln the same non-stick pan, add remaining oil and fry spices until aromatic.

加入调味料和清水，煮至滚后转小火焖至肉熟，然后加入椰浆头，再煮3-4分钟。Add seasoning and pour in water. Bring to the boil then reduce the heat and simmer until chicken is cooked. Add the thick coconut milk to mix and cook for an extra 3-4 minutes.

在不粘锅热1汤匙油，炒豆蔻粉约10分钟后，把豆蔻油拌入咖喱内，撒上芫荽和pudina叶，盖一阵子让它出味。Heat 1 tbsp oil in a small non-stick pan and add the nutmeg powder. After 10 seconds remove and add the fragrant nutmeg oil into the chicken mixture. Stir well to mix. Put in coriander leaves and pudina leaves, cover the saucepan to bring out the fragrance of the herbs.