Chinese Curry Recipe

Ok. So I've been reading here lots of people want to know how to make chinese take away curry sauce at home. I'm chinese expat and work at restaurant, so here you go free.

(Sorry Im still learning English and teacher says start writing practice. This is my writing practice and my apology also ! But free curry for your patience )

First, chinese curry is not really chinese but like also fish and chips is not Italian but we still do these things good. Ok so now recipe for 2 people and just add up to increase people numbers and according to your taste. It really is very simple....never bother with that things pre made in plastic tub. Restaurant never do this never ever !

Most chinese take away kitchens in Ireland use star anise but I prefer fennel seeds (Do not crush) My say is try whole fennel seeds first.

Ingredients:

1 small onion rough chop

1/2 small / medium onion cut lengthways and devided into 3 pieces. This is for end of dish as last flavour (Not cut in to circles but long pieces. Like a bananna shape)

Table spoon oil (peanut very good but also rape seed good - never ever sunflower oil or olive oil)

1 teaspoon whole fennel seeds never crushed.

1/4 - 1/2 teaspoon chilli flakes or to taste but some is very good.

Tablespoon all purpose flour - never self raising or strong flour unless really stuck in kitchen.

1/2 Chicken stock cube / or / veg stock cube - my favourite is chicken cube, best flavour. I use 1/2 cube or to taste. Some have more salt than others so start at 1/4 and add to taste.
1/4 - 1/2 litre water approx. In my kitchen I use my own chicken stock but stock cube is ok. If you use a liquid stock always check the salt levels and adjust to taste and discount the water in this recipe.

Sometimes I use chinese 5 spice but only if fennel seeds not big flavour - so use 5 spice with BIG warning - Me I dont like 5 spice in curry or do my customers and complained.

First, very gently fry onion (number one on ingredient list) with the oil so no colour just soft - maybe 5 - 10 mins on low heat until you see through onion.

Add stock cube off the heat and mix in. Do not add water yet !

Return pot to low heat and add all flour and mix and stir for about 1 & 1/2 mins. Like chefs making a rue but with mixed ingredients.

Now add the chilli flakes and continue stiring on low heat for 1/2 minute always make care not to burn. But should have nice yellow / light brown color when this part is ready.

Now add water and fennel seeds. Bring to gentle boil then reduce heat immediately to low heat / and simmer for 20 - minutes until fennels and other favours develop. Adjust liquid levels to make you prefered consistency / thickness.

When finished cooking, pass sauce through a sieve or fine net to remove seeds and onion parts etc.

The above is your base sauce and you can add chicken, prawns, beef, veg etc after sauce is cooked. Always cook your meats with care. Never boil and never raw. Always gentle with chinese curry. Always gentle is the big tip.

Finally, after meat / veg is cooked add other half of onion (number two on ingredient list - bananna shape) and gently heat for 1 or 2 minutes maximum. Not cook this onion only remove harsh taste but still crunchy and sweet.

When I make this sauce for my Irish friends at home I sometimes add some szechuan peppers with the fennel seeds - usually 1/2 teaspoon but crush the peppers first (do not crush fennels seeds)- I never buy pre-crushed seeds for anything ever. No good flavour ! Always sieve chinese curry sauce as above before adding meats / or / veg.

Finally, another BIG tip. To keep chicken soft and tender - dust chicken pieces in corn flour before adding to sauce. Shaken of excess before adding. This is big chinese secret for soft chicken pieces in sauce.

Enjoy this very simple authentic chinese curry sauce...so easy. Never add curry powders or anything else. We never ever do ! So easy. Just try it !

Chinese Chef