This dish has very little to do with China but everything to do with curries created by Chinese takeaways. In the UK these were initially run by people from Hong Kong serving Cantonese dishes adapted to local tastes. The curry uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.
How to make it… 1. Heat the vegetable oil in a pan to a medium heat, add the garlic paste and ginger paste, and fry for 1 minute. 2. Add the chicken and fry until all the pieces are sealed (about 2 minutes). 3. Add the Chinese/Chip Shop Curry Sauce and fry for 5 minutes. 4. Add the onion and soy sauce, mix well and fry until all the chicken pieces are cooked (about 2–3 minutes).