Chinese chippy curry sauce.

[blueju]

Anyone got a recipe for anything that vaguely resembles the delicious,mouthwatering but very unavailable delicacy mentioned in the thread title? We've been out in Perth nine years now and the only decent sauce we've had was the occasional box of paste ordered from wing yip warehouse and brought over by visitors to our house.
The craving is getting really serious now and no recipes have hit the mark so far.
Cheers

 

[plongo]

Bit of a faff but this is the one;
Ingredients Jump to Instructions ↓

1. 6 tablespoons vegetable oil or 6 tablespoons ghee
   
   
   
2. 3 onions , finely chopped
   
   
3. 4 cm piece gingerroot , peeled and thinly sliced
   
   
4. 4 garlic cloves , sliced
   
   
5. 4 mild fleshy red chilies , seeded and chopped
   
   
6. 1/2 teaspoon turmeric
   
   
7. 1/2 teaspoon cumin
   
   
8. 1/2 teaspoon coriander
   
   
9. 1/2 tablespoon chili powder
   
   
10. 2 1/2 teaspoons curry powder
    
    
11. 125 ml water
    
    
12. 2 1/2 teaspoons plain flour
    
    
13. 2 1/2 teaspoons self raising flour
    
    
14. 400 -500 ml chicken stock
    
    
15. 3 -4 tablespoons cornflour
    
    
16. 2 boneless skinless chicken breasts , and cut into strips
    
    
17. 2 tablespoons oil
    
    
18. 1/2 onion , thinly sliced
    
    
19. 2 tablespoons peas
    

Instructions Jump to Ingredients ↑

1. SAUCE:.
   
   
2. Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
   
   
3. Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
   
   
4. Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
   
   
5. Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
   
   
6. CHICKEN:.
   
   
7. Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot
   

 

[plongo]

Or if you can find this - very authentic made by S&B

 

[gordondaviesmoustache]

Order a yellow curry to take out from a Thai restaurant and take all the bits out.

 

[Rag-hater]

If you can get Bisto they do a pretty decent one.

 

[blueju]

Or if you can find this - very authentic made by S&B

We use this mate and it is nice but stodgy, I want to make a pour over sauce for chips and stuff. Cheers though

 

[plongo]

We use this mate and it is nice but stodgy, I want to make a pour over sauce for chips and stuff. Cheers though

Then the original recipe I gave you is perfect if you can be arsed. It's Lily Kwok's recipe and is spot on what you're looking for, follow every step to the letter, including the flours and you'll get an excellent result. Obviously I'm not in GDM's class as a culinary expert but.....

 

[gordondaviesmoustache]

Obviously I'm not in GDM's class

Edited for accuracy ;-)

 

[stonerblue]

Anyone got a recipe for anything that vaguely resembles the delicious,mouthwatering but very unavailable delicacy mentioned in the thread title? We've been out in Perth nine years now and the only decent sauce we've had was the occasional box of paste ordered from wing yip warehouse and brought over by visitors to our house.
The craving is getting really serious now and no recipes have hit the mark so far.
Cheers

I had a nice Japanese chicken from Asdas (katsu chicken) a couple of days ago and mentioned to my mrs that the sauce tasted just like chippy curry from the 80's. Costs 3 quid.

 

[plongo]

Edited for accuracy ;-)

Thank God for that