Chinese style curry - how
Discussion
The curry sauce in this recipe is pretty close IMO
http://www.independent.co.uk/life-style/food-and-d...
http://www.independent.co.uk/life-style/food-and-d...
MajorProblem said:
Goldfish brand Chinese curry sauce concentrate.
Yep thats the one http://www.tesco.com/groceries/Product/Details/?id...get some chicken breasts and cut them in half
coat in plain flour
dip in egg
dip in japanese bread crumbs
dip in egg
dip in japanese bread crumbs
fry in hot veg oil
onto baking tray then into oven till cooked through
boil some rice, add a little side salad and then enjoy your own homemade katsu
I always use this for that authentic English/Chinese curry sauce, sometimes jazz it up a bit with some Fish sauce and fresh chilli. Easy peasy 
http://www.wingyipstore.co.uk/p-8171-cooks-curry-c...
http://www.wingyipstore.co.uk/p-8171-cooks-curry-c...
https://www.wingyipstore.co.uk/p-10412-wing-yip-cu...
This and for the authentic Chinese taste it is laced with MSG
This and for the authentic Chinese taste it is laced with MSG
Bit of a Unit said:
https://www.wingyipstore.co.uk/p-10412-wing-yip-cu...
This and for the authentic Chinese taste it is laced with MSG
You forgot the 1 000 tablespoons of salt This and for the authentic Chinese taste it is laced with MSG
GreenDog said:
Look for Maysan curry sauce, available in supermarkets near you now.
It's a great with leftover chicken etc and very easy to use.
GreenDog is right, this stuff is exacty how chinese curry tastes. Make sure you get the hot one, which is not all that hot.It's a great with leftover chicken etc and very easy to use.
Found it in Chinese supermarkets, but didnt know you can get it in normal shops. It comes in a solid block/paste, but is easily made up, and adjust the water for the thickness you like.
Soften some onion, brown strips of beef, throw some finely chopped chilli - (I like it hot), then pop into some made up curry sauce, bubble for a bit and bobs your uncle. Add some frozen peas if you like that kind of thing - I didnt use to like the peas added, but now do. Proper chinky curry in about ten minutes.
All we need to do now is suss out how they make their chips, must a closely guarded Chinese secret......
jontymo said:
dip in japanese bread crumbs
Out of interest what's the difference between Japanese breadcrumbs and normal breadcrumbs? A quick google threw up thishttp://www.food.com/recipe/homemade-panko-japanese... which suggests some people don't even know how to make breadcrumbs, but Wikipedia reckons Japanese breadcrumbs don't absorb oil as much as normal ones.
I tend to make Kiev's every so often using normal breadcrumbs, but as a Katsu curry lover I need to have a go.
RizzoTheRat said:
Out of interest what's the difference between Japanese breadcrumbs and normal breadcrumbs? A quick google threw up this
http://www.food.com/recipe/homemade-panko-japanese... which suggests some people don't even know how to make breadcrumbs, but Wikipedia reckons Japanese breadcrumbs don't absorb oil as much as normal ones.
I tend to make Kiev's every so often using normal breadcrumbs, but as a Katsu curry lover I need to have a go.
Panko breadcrumbs are jagged shards of crumb made by running an electrical current through ground up bread.http://www.food.com/recipe/homemade-panko-japanese... which suggests some people don't even know how to make breadcrumbs, but Wikipedia reckons Japanese breadcrumbs don't absorb oil as much as normal ones.
I tend to make Kiev's every so often using normal breadcrumbs, but as a Katsu curry lover I need to have a go.
Normal breadcrumbs are just dried bread whizzed in a food processor until they're a fine meal.
http://www.amazon.co.uk/Cooks-Original-Chinese-Cur...
This is the one.
..only I get it from the local Chinese supermarket.
This is the one.
..only I get it from the local Chinese supermarket.
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