Authentic Chinese TakeAway Curry

[Geezah]

Took from www.cr0.co.uk and now tried n tested.

I fully endorse this as a T/A if not better curry.

How to make chinese curry sauce the real thing from scratch.

CURRY SAUCE (CHINESE)

650ml veg.Oil.
1 Onion (large sliced).
1 Carrot (large sliced very thin).
4 Bay leaves.
6 Cloves Garlic.
4 Star anise.
1 Tsp. Five spice powder.
1 Stick of cinnamon.
80g. Coconut cream.
1 Tsp. Salt.
1 TBsp. Sugar..
3 Tsp. Chilli powder.
225g Curry powder. (eastern star or mild madras)
1 Tsp. Turmeric powder.
550g Plain flour.
half orange Peel & the fruit.
half apple sliced
METHOD
Cut up onion and carrot into small pieces. Heat oil in pan and place on very low heat. Add
onion and carrot. Simmer for about thirty minutes before adding:
bay leaves,
orange peel & the fruit,
salt,
sugar,
garlic,
star anise,
five spice powder,
cinnamon,
Continue simmering for an hour on very low heat until all ingredients have pulped let pan cool a little.
Remove the hard stuff and wiz up whats left in the pan with a hand blender or push though a sieve, Re-heat very low and add:
coconut cream.
chilli powder.
Turmeric powder.
Slowly add the curry powder and continue stirring until all mixed in.
Slowly add the flour stirring until ingredients turn into a very stiff paste, almost solid. The curry paste is ready for use
or can be stored in air tight jars in the cubbard, fridge or freezer for future use.


MAKING UP CURRY SAUCE FROM PASTE
40g curry paste.
225ml chicken stock (add half knor chicken stock cube to 225ml boiling water.
half Tsp suger.
half Tsp msg or salt
Take 40g of the curry paste and add 200ml of chicken stock. Bring to maximum heat and simmer until all paste is thoroughly mixed in. Add more paste or stock to obtain the required thickness.

Add pre fried chicken, beef, onions, mushrooms, frozen peas...etc and simmer for 5 mins.

[Over Carl]

Is this anything like the curry you get on chips? I've just been using the pre-made stuff that you add boiling water to but I'm guessing this would be a lot better.

[ZX7R]

If you want an easier method just check a japanese food retailer or here for Curry Blocks (taste the same as chinese curry I think): http://www.japanesekitchen.co.uk/curry-stew-sauces.html

Japanese curry has grown to be one of the most common meals in Japanese homes. Now you can create authentic Japanese curry with this delicious, easy to use sauce.
Roux is a mixture of wheat flour and fat (butter or olive oil), which adds thickness to curry. Curry roux is a mixture of this roux with curry powder, fat or condiment.
If you’re looking to make Katsu curry then these are the sauces to use.

Directions [12 servings]
1. Cut 900-1350g lean beef (or chicken, lamb or shrimp) into cubes and chop 4 onions finely.
2. 2. In a large pan, cook and stir meat and onion in oil or butter until onion is lightly browned, approx 3 mins. If you wish add carrots, celery, bell pepper or other vegetables.
3. Add 1400ml water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 15mins.
4. Break S&B golden curry sauce mix into pieces and add it to mixture, stir until completely melted. Simmer 5 mins, stirring constantly. Serve hot over rice or noodles.

Ingredients
Wheat Flour, Edible Oils (Palm Oil, Canola Oil), Salt, Sugar, Curry Powder (5%), Spices, Colour: E150a, Monosodium Glutamate, Malic Acid, Disodium Guanylate, Disodium Inosinate.
Contains no meat products.

[greaseweasel]

Trouble is that stuff uses palm oil and msg which aren't great for you.

If you regularly make these curries, I'd go for the hone made one so you can keep it healthier with vegetable oil and no rubbish additives.

[Geezah]

It tastes exactly like a chinese take away curry sauce.
I used the Eastern Star brand of curry powder when I made my paste, and I halfed the recipe and have enough paste to make 12-15 curries from it.
Once you have made the paste, just store it in airtight jars in the fridge, or freeze it into 40g portions to use as and when you like.

I use www.cr0.co.uk for all my indian curry recipes, making a base sauce, naan breads etc... so I wouldn't have posted this recipe if I didn't think it cut it..... it's bang on the money.

Here's one I cooked yesterday..chicken, beef & mushroom