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Chinese Chip Shop Curry - Downloadable Recipe
  • Chinese Chip Shop Curry - Downloadable Recipe
  • Chinese Chip Shop Curry - Downloadable Recipe
Chinese Chip Shop Curry - Downloadable Recipe

Chinese Chip Shop Curry - Downloadable Recipe

A wave of immigration from Hong Kong to Britain during the 1950’s led to the opening of many Chinese restaurants whose chefs were trained in Cantonese cooking.

Their menus were a simplified version of traditional Cantonese cuisine - this chicken curry remains a true favourite on takeaway menus to this day!

To make this recipe, you'll need:

HALDI BLEND: 4 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: ½ tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description

A wave of immigration from Hong Kong to Britain during the 1950’s led to the opening of many Chinese restaurants whose chefs were trained in Cantonese cooking.

Their menus were a simplified version of traditional Cantonese cuisine - this chicken curry remains a true favourite on takeaway menus to this day!
More Info

Book: Curry Legend World Tour

Page number: 144

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 30 mins

Origin: Fusion
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 medium onion
  • 2 cloves of garlic
  • Fresh ginger
  • 125g mushrooms (any type)
  • 125g peas (fresh or frozen)
  • 2 tbsp soy sauce (any type)
  • 2 tbsp cornflour
Blends Needed

HALDI BLEND: 4 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: ½ tsp
Goes Great With

Egg fried rice and prawn crackers
Also Works a Treat With

Whole prawns - added at the same time as the peas. Baby sweetcorn and mangetout for a veg version - added 15 minutes after the mushrooms.
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