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.
- Try using the spice blend as a marinade for pork: blend the spices with 2 tbsp soy sauce, 2 tbsp oil and 1 tbsp rice wine (or dry sherry). Spread over a pork loin and leave to marinate in an oven-proof dish for a few hours. Add 2 sliced peppers to the dish, nestled around the pork,and tightly cover with foil. Bake for about an hour, or until the pork is just cooked through, at about 180 degrees. Serve with juices over coconut rice.