Monday, 9 June 2014

Chinese Takeaway Curry

I love having a Chinese takeaway, and without any hesitation I will always end up going with a Chicken Curry. I have had so many in my life I would say I can tell a good one from a bad.

So when I found out that you could get this delight at home with very little effort I was very eager to try it. So I got the Girlfriend to dig out all the required spices for me, while she got frustrated at my pronunciation of such spices as Cumin and Star Anise and we set about preparing this meal.

We decided to go with Chicken on this occasion, but it also works with other meat, or if you would like a vegetarian option substitute for tofu or a load of veg.

If you like Chinese takeaway and want to save money, then this recipe is a great option.

Ingredients

Chicken (cubed, or other meat / veg)
2 tablespoons butter
2 tablespoons plain flour
400ml chicken stock (change dependent on meat selection / veg)
Dash of Soya sauce
Medium Onion (chopped)
1 clove of Garlic (grated)
2 heaped teaspoons of curry powder
½ teaspoon ground Ginger
½ teaspoon Chilli flakes
½ teaspoon Onion powder
1 Star Anise
Pinch ground Cumin
½ cup Peas

Method

Note: Before proceeding with making the sauce, ensure you have cooked your meat first.

1. Heat the butter until hot then add the Onions and fry for 3 - 4 minutes

2. Turn the heat down and add the Garlic and Chilli flakes

3. Add all the spices and flour

4. Cook over a gentle heat stirring the whole time for about 1 minute

5. Pour over the Chicken stock

6. Add the Soya sauce, Peas and chosen meat / veg.

7. Stir well and leave over a medium heat for 12 - 15 minutes stirring regularly


The above recipe is good to serve 2 people, but we often like to double up so that we can have left overs for lunch the following day





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