Auntie Ang’s Chinese Curry (heat 2/10)
This is unusual and mild, a combination of curry spices, soy sauce and rice wine. Our blend contains 5-spice, szechwan pepper and fennel seeds. The potatoes really absorb the flavours whilst stopping it from being too salty.
- 1 packet Auntie Ang’s Chinese curry mix (recipe card included!)
- 2tbsp oil
- 700g/1.5lb chicken, cut into strips, or prawns (large, shelled, raw)
- 300mls or ½ pint chicken stock (a cube is fine!)
- 150ml/1/4 pint 'secret sauce'
- 2 tbsp soy sauce
- 2 tbsp dry sherry or rice wine
- 250g/1/2lb potatoes, cut into bite-sized pieces and cooked until almost ready
- Fry the spices in 1 tbsp vegetable oil until fragrant, then add the stock, 'secret sauce',soy sauce and rice wine/sherry. Bring to the boil then allow to simmer for at least an hour.
- Add the potatoes to the sauce half an hour before serving to ensure they are cooked through.
- 10-15 minutes before serving, add the prawns or chicken to the sauce to cook through.
- Serve with boiled/steamed rice.
- You can boil /steam the rice in thin coconut milk (once cooked discard the liquid) to give the rice a Malay flavour.
- A customer suggested adding bamboo shoots & mushrooms. Whilst not strictly authentic, this is delicious as they add texture without changing the flavour much. Also excellent with water chestnuts.