A very long story short.. I was given this from a Chinese takeaway (stir fried rice and curry sauce) and thought I'd post a pic of it as I notice the recipe on the site keeps coming up...

http://postimage.org/image/1dps6c83o/

which is why my recipe Chinese Curry Sauce Like you get from the Take Away -2 is the colour and style it is... as all the ones I've ever had are like this....

The first chinese curry sauce recipe that appears in the list is much more red in the picture - Chinese Curry Sauce Like you get from the Take Away - 1

Steve

Whatever the colour, it still isn't one of my favourites!

its a different animal completely from Indian curry

Steve

I'm not a huge fan of 'Chinese curry sauce', Steve, but I know people who are. I will give your recipe a try in the next few days and I will let you know how it goes. I came close to it once while cooking a curry with coconut milk, star anise and no onions. There have been a few Chinese supermarkets near to here (North Wales) in the last few years that sold the Chinese curry paste in big containers and it produced he same results that you get from take away and restaurants. Sadly they all closed down.

Sid

thanks Sid, I'll be interested to see how it compares

Steve

My wife does this with my home-made chicken stock, done in a bain-marie with whisked-in flour: a French method in a non-French dish. we use the flesh from the 'poule' (boiler fowl)that we make the stock from. You can eat really inexpensively with a 'poule': we'll get a lot of stock, a Chinese 'curry', and risotto ut of that one bird.

It has nothing to do with either Indian or Chinese cookery, and it requires curry powder, which I'm a bit snobbish about. You can get a taste for this thing, but I'm off it right now.

You can get a powder mix from Farm Foods stores which is just like sauces I get from Takeaways in the South East.

Regards,

Martin