Chinese Curry Sauce Like you get from the Take Away - 1

Mix curry powder and flour in a bowl and keep aside.

Please help me on this instruction. Do you mean add the dry mix and let it bubble or should it be mixed with water first. If I add the dry mix, it doesn't bubble but goes solid.

I have made this sauce several times and like it but am still confused about this aspect of the recipe

Its not my recipe but a quick glance at the recipes shows -

Mix curry powder and flour in a bowl and keep aside. (so you now have a dry mix in a bowl waiting to be used later)

2. Heat oil.,(in a pan)

3. Add ginger and garlic and stir fry for 1-2 minutes.(add them to the oil in the pan0

4. Add flour and curry powder mix and allow it to bubble (add the flour and curry powder you mixed together an left in the bowl to the pan of oil and spices)

hope this helps clear things up

Steve

I always use "Chinese Curry Sauce Like you get from the Take Away - 1" and agree with Steve's interpretation of the method.

Please Mamta can you persuade John Young to reveal the secrets for hot and sour soup and also seafood on crispy noodles?

Hello Gwilym

Steve has already explanied the method to you. i have made minor corrections to the recipe on site.

It is like making a roux or white sauce;

Heat the oil, fry ginger and garlic.

Add the dry mix of flour and curry powder, you will see it bubble.

Add salt, paprika and chilli powder to the bubbling mix and stir for a few seconds.

Add enough water to get a sauce like consistency, a little at a time, stirring all the while. Bring to boil and simmer briskly for a few minutes.

Turn the heat off. This is the basic curry sauce like the ? 'take-away' shop.

Hope this makes sense?

Winton, I have asked John. he has family visiting from malaysia at the moment, but I am sure he will give the recipe when he has time.

Mamta

I finally persuaded myself to make the Chinese Curry Sauce Like you get from the Take Away - 1. It was okay, but still not something I would rush to make. However, I do realise that many people love it with their chips!

Here are my comments;

The amount of oil is correct, you don't need any more, if you measure other ingredients correctly.

It tastes rather bland without some sort of souring agent. I used tomato puree and it worked well.

Add onions when frying ginger and garlic, it will add to the taste.

I have taken a few pictures, which I will post in a day or two.

mamta

I was aiming at making some spicy chicken the other night... opened cupboard and spotted my jar of "Chinese five spice"... haven't had Chinese themed food for a bit so that was my aim...

Chinese Style Chicken

Ingredients

Onion diced

chicken breast (3 small)

1 tsp garlic pur?e

1 tsp fenugreek powder

1 tsp Chinese 5 spice

1 tsp celery salt

1 tsp black pepper

1/2 tsp chilli powder

1 tsp sugar

1 vegetable stock pot/cube

2 tbsp Lemon Juice

1 tbsp Worcestershire Sauce

4 tbsp coconut milk or double cream

olive oil for frying

Method

Soften onions and cook the chicken in olive oil, then add the dry spices (fenugreek, celery salt, pepper, chilli, five spice) cook together for a minute or so.

Add the garlic, sugar and stock pot/cube and again cook in for a minute then add the lemon juice, Worcestershire sauce and top up with about 1 pint of water.

Cook out for a good 20 minutes so the chicken is cooked and the sauce thickend.

Finally stir in the cream cook for the last few minutes and serve.

chicken in Chinese style curry sauce

worked pretty well and more or less like Chinese takeaway curry sauce...(depending on which one you go to ...)

Steve