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Authentic Chinese "Take Away" Curry


Prep time: 10 minutes
Cooking time: 25 minutes

 INGREDIENTS - SAUCE
  • 1 TSP hot Madras curry powder
  • 1 TBSP Chinese five spice powder
  • 1 TBSP ginger powder
  • 1 TBSP garlic powder
  • 3 TBSP plain flour
  • 55g margarine / butter
  • 250ml chicken stock 
INGREDIENTS - CURRY
  • 2 large chicken breasts (sliced into strips)
  • 4 spring onions (cut into 2cm pieces)
  • 1 large green bell pepper sliced into large chunks
  • 1 small tin of bamboo shoots
  • 2 inch cube of fresh root ginger (minced)
  • 4 cloves of garlic (crushed)
  • 1 tbsp light soy sauce
  • 2 tbsp sesame oil 
INSTRUCTIONS - SAUCE (Images below the instructions for guidance)
  1. In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side.
  2. Melt the butter/margarine in a pan then remove from the heat.
  3. Add the flour and mix until it forms a paste (roux).
  4. Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly.
  5. Add the spice mixture to the roux and thoroughly mix. It will become like a thick paste.
  6. Add the chicken stock to the roux a quarter at a time and mix it in. After all of the stock has been added you should have a smooth lump free curry sauce. Set it aside.
INSTRUCTIONS - CURRY 
  1. Add the oil to a large pan on a medium to high heat.
  2. Add the chicken, onion, garlic and ginger to the pan and cook until the chicken is sealed.(turned white) and the onion is softened.
  3. Add the spring onion, pepper and bamboo shoots to the pan and cook for a further 5 minutes.
  4. Add the curry sauce and soy sauce to the pan and mix thoroughly to coat all ingredients, cook for a further 5 minutes.
  5. Add the prawns to the pan and cook for a further 7 minutes.
  6. Bon appetit!

ROUX



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