Chicken Curry (Chinese Takeaway Style)
Recreate a restaurant classic at home with this Chinese takeaway style chicken curry recipe. Aromatic, spicy and full of flavour, it's perfect with egg fried rice and prawn crackers.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
- 1 teaspoon vegetable oil
- 1/4 onion, roughly chopped
- 225 millilitres light chicken stock
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/4 teaspoon sugar
- 1 portion cooked chicken for Chinese stir fry dishes
- 50 grams Chinese takeaway style curry paste
Instructions
- Heat 1 teaspoon vegetable oil in a wok over a medium-high heat. Add 1/4 onion, roughly chopped and stir-fry for 30 seconds, then add 225 millilitres light chicken stock, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/4 teaspoon sugar. Mix well. Add 1 portion cooked chicken for Chinese stir fry dishes, bring to the boil and simmer for 30 seconds.
- Reduce the heat to low and add 50 grams Chinese takeaway style curry paste , whisking thoroughly and mixing well until the curry sauce becomes smooth. Simmer for 2-3 minutes, adding a little extra water if necessary until the sauce reaches the desired consistency.