Chicken Curry is without a shadow of a doubt ‘The’ most popular dish served in Chinese Takeaways up and down the country. Introduced into China by the Cantonese from Malaysia this signature sauce is often served with Fish Balls 

& Beef Brisket. 

 

From my Chinese Takeaway Cookbook 

Making the curry sauce 

Heat oil in a non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes. 

 

Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil. 

 

Simmer for 15 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve and set to one side. 

 

Place wok over a medium heat, add 1 tbsp oil, once oil is hot, add chicken and stir fry for 2 minutes, add onion and mushrooms and fry for a further 2 to 3 minutes, ensuring the chicken is cooked thoroughly. Now add salt and sugar, mix well and add the curry sauce and the peas. Bring to the boil, then turn down to simmer for 3 minutes, allowing the curry sauce to thicken again. Transfer to a plate and serve. 

 

N.B: If curry sauce is too thick add a splash of water to loosen.