Curry Monday – Chinese Chipshop Curry

Right, hands up, I have a confession. This isn’t a traditional Chinese curry. More of an anglicised version; familiar to anyone who has had a takeaway Chinese in the UK.

In Liverpool, where I spent most of my teens, we had Chinese Chipshops. Ideal for situations where you couldn’t decide which takeaway to have! This concept causes great confusion to Midlands born-and-bred Hubby where Chinese Chippies are unheard of.

Interestingly the new BBC series Chinese Food Made Easy starts tonight and I’ll be watching it with interest. If anyone out there has recipes for traditional Chinese “curries” I would be very grateful if they could let me have a peek.

Tonight’s curry is based on Lily Kwok’s Curry made with leftover roast chicken and egg fried rice on the side.

Chicken & Mushroom Chinese Curry.
Serves 2

2 tbsp sunflower oil
1 onion, finely chopped
1 tbsp ginger, grated
3 garlic cloves, sliced
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp Chilli powder
1/2 tsp ground coriander
1 tsp ground fenugreek
1 1/2 tsp curry powder
125ml water
2 1/2 tsp plain flour
2 1/2 tsp self raising flour
400ml chicken stock
Handful of mushrooms, sliced
200g leftover roast chicken
handful of peas

1) Gently fry onions for 3 min, add the ginger and garlic and fry for a further 30 seconds. Keep gently frying until onions have softened.

2) Stir in all the spices and fry for a further 5 mins. Add the water then blitz into a paste. Stir in the two flours until well combined.

3) Slowly simmer the puree for 20 min until you have a thick paste and it is dark mustard brown in colour.

4)Add stock, mushroom, chicken and peas. Simmer for 10 min until sauce begins to thicken.

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