Chinese Curry.

[ummmm]

Does anyone cook them?

I've just made the sauce for one. It tastes like a Chinese curry but doesn't have the same texture. What do they do to make the sauce so smooth? Anyone know?

[albaqwerty]

fire it through the liquidiser?

(other than that, have not got the foggiest)

[ummmm]

I think I've just found out why. The recipe I followed used 3 onions that are blended after cooking with the spices. Just seen a different recipe that doesn't use the onions.

I think I picked the hardest one to follow....

[Graham-W]

If you've made it from onions, garlic, dried spices, plum tomatoes etc. did you blitz the tomatoes before adding to the spices and onions? Did you fry the onions and garlic to soften them before adding spices and tomatoes?
Just try cooking it for a while longer, on a very low heat, until everything softens and amalgamates.

[ummmm]

Tastes nice though :-)

[Graham-W]

I wouldn't blitz the onions. In my experience it makes them grainy and they won't cook soft at all.

[ummmm]

This is the one I used...

http://uktv.co.uk/food/recipe/aid/580588

[albaqwerty]

Taste is more important :-D

[society]

"What do they do to make the sauce so smooth?"

Corn starch. Add a bit of corn starch to a bit of cold water and stir/whisk, you know in-cooperate. Then add to your gravy, sauce whatever you call it..

Not too much though; otherwise the sauce would become to thick. But you could always fix that also by adding more liquid.

[Graham-W]

Looks like a good recipe, but I'd use a tin of blitzed plum tomatoes instead of the stock. I'll try your way next time, with stock, as a comparison. TNX.

[Iluvspikey]

Thing is, Chinese curry is more of a gravy- sauce, with no tomato. Blitzing onions, ginger, garlic and spices is the Indian way, the only onions in a Chinese curry are stir-fried ones. But if it tastes good then what does it matter - you have more of an Indonesian rendang if it's smooth - so what started out in your head as Chinese, made like an indian, tastes like Indonesian - that's fusion food!

[ummmm]

No, besides the texture it tastes like a Chinese.

Just having a look on google and apparently not many Chinese takeaways make their own curry sauce, they use a powder mix bought in.

[ummmm]

I've only made the sauce. I still have to stir fry the chicken that will be coated in cornflour, and veg, so that might make a difference.

[gingejbee]

You can actually buy Chinese curry sauce paste- just add boiling water! Tastes like the genuine thing, too.

[ummmm]

Shut up Ginge!! :-)

[Meg888]

Hi Ummmm, I cheat and use something called MAYSAN, it's a concentrated block and you fry your meat/veg. Mix a portion of this MAYSAN with water and add to the meat, and stir until thickened and cooked through. It tastes exactly like a Chinese curry and can usually be bought in pork butchers/fishmongers/small grocers. I've never seen it in the big supermarkets, don't mix it up with Maykway, it's comp different.

[ummmm]

Meg...I will be trying that next time x

The curry was lovely. Graham...if you look in I'd suggest a few extra chillies.

[redcrx]

ummm, if you have a farmfoods near you then get a box of the Mayflower curry mix.
9 servings in a box for £1 apprently (i got mine off amazon for a bit more) and it is the exact same as you get from most chinese takeaways.
Its easy to make up too

[ummmm]

Cheers Red. I'll look at Amazon. I don't think we have a farmsfood.

[Angelanorfolk]

They use monosodium glucomate - a really unhealthy ingredient that does nothing to enhance nutrition and everything to enhance bad ingredients!!! Try using organic ingredients and a good recipe from Dale Pinnock.

[Svejk]

http://siamthaishop.co.uk/image/cache/data/PP347GoldfishChineseCurrySauce405g-500x500.jpg
This stuff looks & tastes just like takeaway sauce,imo. Tescos & Amazon stock it.