Chinese curry sauce recipe?

Swan_2

don't know about anywhere else, but up here in Scotland many butchers sell sachets of Chinese Curry mix (paste?) which are enough for several curries
I've never used it myself, but friends who have, assure me it turns out just like the ones from takeaways & restaurants
I've also seen it in various sizes of packs/tubs in our local Chinese supermarket, so might be worth a look if you've one nearby

or if you want to make it from scratch, check out the ingredients on the packs & experiment

or have a Google, I did 'chinese curry recipe' & came up with far too many sites many to post links, although one did recommend the Mayflower brand that emmie1234 mentioned above


if you're worried about the MSG issue (like kaya I prefer not to have it in my food) check all labels carefully, even some brands of soy sauce have it in them

gtone28

from scratch:

this will feed four average people...

about 4 tomatos cut into small pieces and boil or tin of chopped which is quicker..


Tomato puree helps thicken

1 large onion sliced and diced very small
1 tea spoon garlic (I use puree)
most supermarkets sell the spices already mixed I like the jalfrazi powder spices but the mixed spice is a good all rounder.
coconut paste
corriender leaf chopped
chili powder
green pepper and red pepper chopped very small

I also find if You use cooked chicken tikka strips it make the chicken taste like it belongs in the curry (don't know if that makes sense).
Make it the night before you want to eat, it gives the spice a chance to combine better.

put the chopped onion in the pan with a tiny bit of oil
add garlic then about half a tea spoon of the spice's.
add the Tomatoes (it's quicker with tinned)
Add peppers (you don't have too, I just add them to make it like a jalfrazi)
a sprinkle of chili (depends how hot yo like it)
should smell like curry now, but if it does'nt add some more spice's (only a little bit at a time or it can taste gritty).
I normally add half the sachet of coconut milk (if you use the tinned stuff just add till the sauce changes to a light brown colour).
add about a tea spoons worth of corriender leaf then add the chicken strips
(as I said It tastes better when you use tikka flavour chicken strips I use the ones from Iceland frozen supermarket 2X packets).
you can Also add about a half cup of water if it looks to thick or not enough.

and you can Also add some of the tomato puree to thicken or to make it go round more people.

Taste it when the chicken is cooked and if it tastes to (Tom) add a little more spices and coconut or the other way round.


My Kids Love this curry and don't realize I put in 4 of their 5 day veggies!

I would just experiment with stuff in your cupboards like adding dried chilli or ready made curry sauces to make different versions. You can add yogurt or cream into it to change it into a creamy sauce but I don't like them.

sandy2_2

I've got a curry recipe book which tells you how to make Indian curries just like the restaurant ones and they really work

The Curry Secret (Indian restaurant cookery at Home) by Kris Dhillon published by Elliot Right Way Books

lil_me

Depends where the place you usually get a curry buys from as to how they make it. The chinese take aways up here I don't know of one who make their own sauce. They do however use various different ones

Mayflower (as mentioned)
Wing Yip (can also be bought online IIRC)
Maykway (hot or mild, take aways tend to use the hot)
Keejays
Yeungs (comes in massive cartons 4.5kg-20kg usually but you can get a 600g pack from some butchers)

Curry Secret is great for Indian food but no good for chinese flavour.

Do you have a chinese supermarket near you ?

amanda40

I too would rcommend the Mayflower sauce from Farmfoods - £1 for the pack and it last for 3 /4 dinners - Yummy!

*niptuckfan*

yip my hubby is another fan of the mayflower cheap curry sauce!

elantan

thanks everyone have tried the mayflower before and while it's nice it just is lacking something i have been to the local seewoo (chinese) supermarket and the best paste there is seewoo's green singapore but it still is missing that vital ingrediant i even bought msg to see if that would work it helped a bit but not exactly right ...i'm happy with the pastes it's more hubby ..thanks for the advice though and please keep it coming

craig777

You can get jars of Wing Yip curry paste in Sainsburys - you can normally find it on the 'speciality' food shelves. You just scoop out the paste into a saucepan, add water and bring to a simmmer until it thickens. This stuff is exactly the same as the curry sauce my local Chinese takeaway uses. It's seriously nice poured over a plate of chips!

ajk_2

elantan wrote: »

hubby loves chinese food we even did a course in chinese cookery ...however he has yet to make a curry that tastes like it does from the shops ..we have tried loads of different things pastes etc but have had no joy yet ...can anyone help? thanks

hi elantan, i recommend original 'Chinese Curry Sauce' concentrate by Keejays. Available in chinese food stores. i have tried many chicken curries from different takeaways and this sauce has the same taste and texture. It comes in a 405g black, orange and white tub with a gold lid. i think it costs about £1.40

barnyblue

HiAnyone know which supermarket (Asda/Tesco) etc stocks the above sauce mixes or know of any Chinese supermarkets in Lancashire that do.

Thanks