Chinese Curry

[Ader1]

Does anybody here know how the make the curries as one would find in a Chinese Restaurant found in the UK. There are commercially availabe pastes out there (eg Goldfish) but from what I've found, they don't quite replicate the restaurant experience. Anybody know how the Chinese make their curries in UK restaurants? Are they similar on the continent or say HK? Cheers.

[Ce'nedra]

Have you tried star anise in the curry?

[Ader1]

Thanks Ce'nedra,

Do you mean add add star anise to an Indian Curry powder? Do you live in the UK? Have you tried one of these dishes which I am talking about? Thanks.

[Ce'nedra]

Np I'm currently looking at Ching-He Huang's cookbook (she's from the UK btw) and for her Chinese curry, she lists garlic, ginger, green chilli, an onion, a carrot, brocoli flowers, chicken stock, star anise, turmeric, Madras hot curry powder, brown sugar, cornflour, spring onion and chicken as the ingredients. She also mentions that the recipe reminds her of the local Chinese takeaway so you might be in luck!

[Ader1]

Hey thanks. I've saw one of her programmes on tv a couple of years ago but I didn't watch the series because of other commitments. But maybe she can help.....? Have you seen this?

http://www.bbc.co.uk/chinesefoodmadeeasy/

I'll have to get that book of hers? Have you tried any of her recipes?

NB Which one of her books do you have?

Edited November 26, 2009 by Ader1 (log)

[Ce'nedra]

I have her China Modern cookbook and to be honest, I haven't tried anything yet but I do read it often and they all sound magnificent (I'll cook something soon...I hope! Too many recipes to try).

The chicken curry recipe I was referring to can be found here

http://cookbookqueen.blogspot.com/2007/03/chicken-curry-sauce.html

She also has a katsu curry recipe, but that's Japanese

http://imbinitchy.blogspot.com/2008/06/ching-he-huangs-chicken-katsu-curry.html

[Carlovski]

I imagine that most of them are made with a commercial paste. the difference might well be the liquid they add, probably the standard stock, flavoured with ginger and spring onion (And maybe a bit of star anise). wouldn't be surprised if there was a ladlefull or two of the generic 'gravy' that gets used for most of the dishes.

[Ader1]

The reason I asked here is that I have found the commercial pastes not being able to replicate what I get in Chinese take-aways/restaurants. I will try the one above though posted by Ce'nedra.

[Ader1]

I tried this out earlier today and I am very pleased with the result as seen in the picture. One thing....when I put in the Garlick etc the Garlick soon began to burn. I turned down the heat. Maybe I should have cut down on their stir-frying time and gone onto the next stage sooner? Or maybe I should have put in the Garlick after the onions? Any ideas please? The next time I will use a milder curry powder so as not as hot (some of my family can't endure much heat) but still use more of it as I think it needed a bit more flavour. It was very nice though. Thanks Ce'Nedra.

Edited December 3, 2009 by Ader1 (log)