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Curry Photos & Videos => Pictures of Your Curries => Topic started by: mr.mojorisin on January 14, 2012, 08:41 PM

Title: Chinese Chicken Curry
Post by: mr.mojorisin on January 14, 2012, 08:41 PM

My latest Chinese Chicken Curry for the Mrs as she dont take too well to Madras/Vindaloo :)
made with caramelised onions which imparts a great flavour to the dish
(http://www.curry-recipes.co.uk/imagehost/pics/9943c24825ec32f1e0d55dd45f3f6ac1.JPG) (http://www.curry-recipes.co.uk/imagehost/#9943c24825ec32f1e0d55dd45f3f6ac1.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/317c8ed91e232fe139231a54b264b0b0.JPG) (http://www.curry-recipes.co.uk/imagehost/#317c8ed91e232fe139231a54b264b0b0.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/68dc74360d95e05d4082b50d1f29224b.JPG) (http://www.curry-recipes.co.uk/imagehost/#68dc74360d95e05d4082b50d1f29224b.JPG)

Title: Re: Chinese Chicken Curry
Post by: 976bar on January 14, 2012, 09:50 PM

And the recipe is?........... ???

Title: Re: Chinese Chicken Curry
Post by: mr.mojorisin on January 14, 2012, 10:11 PM

lol
as you probably know, chinese is real hard/labour intensive/costly to make from scratch..so I cheat, like a lot of Chinese restaurants do :)
Mayflower curry sauce mix (2 boxes for 2 tokens from Farmfoods)
I've tried curry concentrate from Chinese supermarket but to me this is far cheaper and tastes better
Chicken breast coated in some plain flour
Add approx 5 tbsp Mayflower powder to approx 500ml COLD water in a mixing jug
Chop 1 No onion and fry in a DRY pot with a pinch of sugar for 5 mins over high heat to caramelise onions.
put onions aside in a bowl once cooked
Add cold curry mixture to same pot and cook for 10 mins. This will really thicken up..if too thick, add some water..keep stirring :) dont burn the pot
I also add 1 tsp Chilli powder, 1 tsp salt and 1 tsp curry powder to the mix
Add coated chicken and cook for approx 10 mins over a lowish-medium flame
Add caramelised onions and cook for a further 2 mins..

JOB DONE>>EAT>>ENJOY :)

Title: Re: Chinese Chicken Curry
Post by: 976bar on January 14, 2012, 10:29 PM

Thanks for the recipe and I have to say that does look delish!!

It's been ages since I have had a good Chinese curry :)

Title: Re: Chinese Chicken Curry
Post by: mr.mojorisin on January 14, 2012, 10:36 PM

this is the Mayflower mix I used...2 for ?2 in Farmfoods
http://www.amazon.co.uk/Mayflower-Chinese-Curry-Sauce-Original/dp/B004BTWT1E/ref=sr_1_1?ie=UTF8&qid=1326580399&sr=8-1 (http://www.amazon.co.uk/Mayflower-Chinese-Curry-Sauce-Original/dp/B004BTWT1E/ref=sr_1_1?ie=UTF8&qid=1326580399&sr=8-1)
this is the stuff I've tried but find Mayflower slightly better
http://www.wingyipstore.co.uk/display-product.php?ref=80377 (http://www.wingyipstore.co.uk/display-product.php?ref=80377)

Title: Re: Chinese Chicken Curry
Post by: Graeme on January 14, 2012, 11:08 PM

Hi,
Yes your right the mayflower sauce is very good.
I use the mayflower hot sauce now.
I  looked into buying direct for 12 packs as the
hot sauce is hard to find, the postage is around ?10 min order :-(

I find the mayflower hot sauce very good for party's etc
but i some times add 1/8-1/4 tea spoon of five spice
esp near the use by date.

I precook all the ingredients onions, mushrooms etc
make the sauce then add the precooked ingredients back
into the sauce, job done :-)

Farmfoods dont seem to stock the hot sauce.

Title: Re: Chinese Chicken Curry
Post by: mr.mojorisin on January 14, 2012, 11:15 PM

Farmfoods only stock the medium mix...that's why I add some curry powder and some hot chilli powder
works a treat :)
Cheers :)

Title: Re: Chinese Chicken Curry
Post by: bamble1976 on January 15, 2012, 11:35 AM

Hi

I use the mayflower mix with the addition of five spice when i run out of the home made paste and it is spot on.  also get from farmfoods!

Barry