Chinese Curry
Pat Chapman’s Curry Club Chinese Restaurant Cookbook
Serves 4
One is unlikely to find curry in China, but Chinese restaurants around the world have developed their own style of curry. It is quite different from that of India, being sweetish and mild. This recipe uses fruit squash to enhance the flavour. Again, I give the basic recipe to which is added one or a combination of principal ingredients.
Ingredients
1 tablespoon mild curry powder or bottled curry paste
1 teaspoon Chinese five-spice powder
1 tablespoon cornflour
water
3 tablespoons vegetable oil
4oz (110g) onion, peeled and finely chopped
1lb (450g) prepared principal ingredients
1 teaspoon orange squash concentrate
1 teaspoon granulated sugar
1 tablespoon tomato ketchup
salt to taste
Method
Mix the curry powder or paste and five-spice powder together with a little water, if necessary, to make a stiffish paste. Leave it to stand for a few minutes.
Meanwhile mix the cornflour with 11/2 tablespoons water to make a smooth runny paste the consistency of milk.
Warm the cornflour paste in a saucepan, stirring continuously to prevent it going lumpy. When it starts to thicken, add a little more water. Keep stirring. When it starts to thicken, add a little more water. Repeat this process until it will not thicken further. You are aiming for a thickish sauce. Put it aside, keeping it warm.
Heat the oil in a wok. Stir-fry the onion for a couple of minutes. Add the curry paste and stir-fry for a further minute.
Add the principal ingredient of your choice and stir-fry briskly for a couple of minutes.
Add the warm cornflour sauce, orange squash concentrate, sugar and tomato ketchup.
Mix together thoroughly then add salt to taste and serve.
Find this, and other delicious recipe in Pat Chapman’s Curry Club Chinese Restaurant Cookbook
