Chinese Curry - Just like the takeaway!

If you've ever had curry in a Chinese restaurant or from their takeaway and wondered how you can make it yourself - here's how!
Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurant's and takeaways.

There are two sauce's you need. One is 'Hot and Spicy' Curry Sauce Concentrate. The other is a sauce mix sold in a packet, brand name Mai Mai and is called 'Genuine Chinese Curry Mix'.

Also you might wonder, as I did, how the chicken is always so tender in Chinese restaurants?  I asked the woman in a Chinese supermarket how it was done and this is what I was told. All I can say is, it may sound strange, but it works!  Frying cubes of chicken can sometimes result it being a bit on the tough side.

Follow this and the chicken will be fantastic:

First, get a small piece of paper and write yourself a note saying 'Rinse'.
Now in a small bowl, mix together the following:
2 teaspoons of cornflour (known as cornstarch in the US)
2 teaspoons of baking soda
2 teaspoon of Shaoxing (Chinese rice wine)

Add the cubed chicken and stir so it is fully coated with the mixture. It won't look like there is enough but there is to cover the chicken but there is.

Cover the chicken with cling film and put the note on top. It's so, so easy to forget the rinse the chicken and if you don't you won't be able to eat it because of the baking soda taste!
So after 20 minutes or so, remember to rinse the chicken and pat dry with kitchen paper before cooking.

Print this Recipe


To serve 2 as a main, you will need:
a good glug of vegetable oil
2 chicken breast fillets - cubed
1 large onion - cut into 1 inch chunks
2 cloves of garlic - finely chopped
a handful of frozen peas that have been cooked in slightly salted water
1 tablespoon scoop of 'Hot and Spicy' Curry Sauce Concentrate
5 tablespoons of 'Genuine Curry sauce Mix'
1 tablespoon of soy sauce
350ml cold water in a jug

How to do it:
If you followed the above to make your chicken tender - have you rinsed it?!
Heat up a skillet or wok and add the oil. Fry the onion stirring for a few seconds before adding the cubed chicken and garlic.
Let the chicken and onion brown a little, but try to not let the onion get too soft as you want it have a bit of 'crunch'.

Now get a jug and in it, mix together the curry sauce mix with some cold water (about 350ml to start) and add this to the chicken and onions. Bring to the boil and then turn down to a simmer. Now add the cooked peas and keep stirring as it will thicken quickly.
You can add more water if you need to to get it to the right thickness, but 350ml with the above should turn out just fine. When the chicken is cooked through, add the soy sauce to taste.

You can add more of the hot and spicy concentrate if you like, just have a taste and decide.
Make sure the chicken is cooked through and serve immediately with rice.
I served mine with egg fried rice.