Chinese Chicken Curry Takeaway

I was about to put on today how to make the chinese curry sauce that you get in takeaways. You know the one, it’s like no curry that you have ever tasted outside of a chinese takeaway, but it’s delicious anyway.


Well, that is until I found out that the standard curry concentrate that most takeaways use can now be bought in Tesco’s. You can make this up yourself, but most takeaways buy it in 5 kilogram buckets and as you can now get it yourself in, a somewhat smaller pack, from Tesco, its better to use the real stuff.

It has been marketed as Cooks chinese curry, or Goldfish Chinese curry, but is now simply Chinese Curry concentrate. You will be able to find it in the ethnic section at Tesco.

Chinese curry concentrate

Here’s a recipe for Chinese chicken curry. It should only take about three minutes to knock one of these up when you get home from the pub. (Obviously it’ll take a bit longer if you have to go out again to get a chicken breast – Damn!)

1 Chicken breast

1 small onion

Curry concentrate

1/4 pint of either water, milk or coconut milk. (Your preference)

Get your wok on and heat it up nice and hot. Splash some vegetable oil in it and leave it until its slightly smoking. Add the chopped chicken breast and stir fry for a minute. Add the roughly chopped onion and stir fry for another minute. Add a tablespoon of the curry concentrate, and the liquid. Stir the mixture until the liquid starts to boil. It will become thicker. You can add more liquid until you get the right consistency.

Slap on a plate with some chips or fried rice and enjoy!