Chinese Chipshop Curry

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A delicious Chinese Chipshop Curry with leftover roast chicken.

Chinese Chipshop Curry


 We love Chinese curry in our house. It has a lovely subtle spice to it and its not too hot, perfect for the kids. A great way of using up leftover roast chicken too!
Chinese Chipshop Curry

TOP TIPS FOR MAKING THE CURRY

  • Use any leftover roast meats - beef would also work well.
  • For extra heat add a chopped red chilli.
  • The curry freezes well so make double and freeze half for another day.

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Chinese Chipshop Curry

CHINESE CHIPSHOP CURRY


Yield: 2Pin it

Chinese Chipshop Chicken Curry

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
An authentic Chinese Chicken Curry recipe.

ingredients:


  • 2 TBSP Olive Oil
  • 1 Onion, chopped
  • 1 thumb size piece of Ginger, chopped
  • 3 Garlic Cloves, chopped
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Turmeric
  • 1/4 TSP Chilli Powder
  • 1/2 TSP Ground Coriander
  • 1 TSP Ground Fenugreek
  • 1 1/2 TSP Curry Powder
  • 125ml Water
  • 4 TSP Plain Flour
  • 400ml Chicken Stock
  • 250g Leftover Roast Chicken

instructions:


  1. Fry the onion, ginger and garlic for 5 minutes on a medium heat.
  2. Stir in all of the spices and cook for a further few minutes before adding the water. Pour the sauce into a blender and blitz until smooth.
  3. Add the sauce back into the pan and stir in the flour. Simmer for 20 minutes until you have a dark mustard colour paste. Add the stock and chicken and simmer for a further 10 minutes.
  4. Serve with Egg Fried Rice.



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Chinese Chipshop Curry

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14 comments

  1. Jules13 September 2008 at 10:01

    Glad you enjoyed it :)

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  2. Maria♥13 September 2008 at 12:56

    Mmmm this does look yummy, I'm bookmarking this recipe!

    Maria
    x

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  3. Jersey Girl Cooks13 September 2008 at 13:06

    I like the combination of spices. But I've never heard of feugreek.I'll have to see if I can find it.

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  4. kat13 September 2008 at 14:19

    oh this does sound good, we just don't get curries like you do in the UK. We are headed to London in March & going out for a good curry is at the top of our list.

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  5. Maria13 September 2008 at 18:41

    glad you tried this one out. Looks fantastic!

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  6. Abitofafoodie13 September 2008 at 19:59

    I spotted this on Jules' blog too - sounds so tasty with all those lovely spices.

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  7. Beth (jamandcream)13 September 2008 at 22:26

    Kat - You'll have to let me know what your itninery is? You will have a fantastic time!!

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  8. Jan14 September 2008 at 00:31

    Ah, Chinese chipshop curry, being from up north, I remember it well.
    It does have a very unique flavour, and this recipe looks to have captured it well. I will have to give it a whirl over the winter.

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  9. Mallika14 September 2008 at 19:58

    This looks amazing but I've never heard of a Chinese curry with fenugreek before! I guess I'm going to have to try it soon too...

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  10. Prudy15 September 2008 at 04:51

    I'd love to try this in my slowcooker. It sounds wonderful.

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  11. Veronica15 September 2008 at 18:40

    That looks fabulous-I've never heard of fenugreek...I'm going to look it up right now.

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  12. Pam16 September 2008 at 02:21

    Oh my - this looks so good. I love curry but don't cook with it often enough. I am definitely going to make this recipe.

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  13. Rosie17 September 2008 at 17:10

    Looks really delish Beth - a must try :)

    Rosie x

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  14. Maggie17 September 2008 at 21:56

    What a wonderful curry, my OH would love this too.

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