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).
This is the lest authentic sauce you could possibly find but it’s still delicious! Made famous in chip shops all over the country and the same sauce used in the Chinese curries you will find alongside Cantonese and Szechuan dishes in your local Chinese takeaway.
What you need… • 4 teaspoons cornflour • 2 teaspoons butter • 1 teaspoon garlic paste • 2 onions, finely chopped • 2 green apples, peeled and with core removed, and chopped • 500ml vegetable stock • 1 Tablespoon soy sauce
Spice Mix • 2 Tablespoons curry powder • 2 teaspoons Chinese five spice • 0.5 teaspoon chilli powder • 0.5 teaspoon salt
How to make it… 1. Mix the cornflour with the Spice Mix and set aside. 2. Heat the butter to a medium heat, add the Spice Mix and cornflour and cook for 1 minute. 3. Add the garlic paste, onions and apples, and cook until they are soft (about 10 minutes). Mash them up as you go and add a little water if needed. 4. Add the vegetable stock bit by part, stirring all the time and bring the mixture to a boil. Remove from the heat and using a hand blender blend the ingredients to a sauce. 5. Add the soy sauce, return to the heat and cook for 5 minutes. Add water to achieve the consistency you want.