How To Make Chinese Curry Sauce Like Takeaway Curry – My Grandfather’s Recipe
Chinese curry is one of the most popular dishes that chinese takeaways and restaurants make. There is a good reason for that – it’s absolutely delicious!!!
It’s warming (not too spicy), sweet, creamy and full of flavour. And it’s a great complement to meats and vegetables (as well as chips!). In it’s basic form, it’s also vegetarian and vegan friendly!
This is a very special recipe to me as it’s based on my grandfather’s recipe. He first sold it at the restaurant he opened in Lincolnshire (UK) back in the late 60’s. My mum took it on when she opened her own takeaway and now she’s passed it on to me. I am now sharing it with you guys and I really hope you love it.
Thanks for watching – you are all appreciated.
Michael 🙂
Ingredients
1 litre of cooking oil
250g of mild madras curry powder
1 large onion
3 inches of ginger
2. oranges
2 apples
1 whole bulb of garlic
3 chillis
4 star anise
3 bay leaves
1 tbsp ground nutmeg powder
200g of creamed coconut
2 tbsp chilli powder
Plain Flour (see video)
Water (see video)
1 tbsp sugar (see video)
Salt to taste
[Applause] Hi everyone and welcome back to my Channel and today is really really Special for me because lots of people Have been asking about how to make a Chinese curry Well this one comes from my own family My grandad’s own recipe Which is passed down throughout the Family to my mum and now to me I am about to give it to you so from my Heart to yours Let’s go and make this curry right my Little chow with flowers This is gonna unveil the secrets of the Fabled chinese Curry actually it’s a chinese malaysian Curry If you know anything about malaysia it’s Got a real mixture of people chinese Indian all from southeast asia and that Kind of part of the world and that means There’s a big Fusion of foods and cultures that that Mix which is the beauty of it so Obviously we’ve got some indian Influence here and we’ve got some Chinese influence here which is combined To make this which i think is the best Career source In the world so the way we make it is We’re going to kind of make it on An industrial level but don’t let that Scare you off because
It’s gonna create a base like a Concentrate of curry Which means that you can store it you Can freeze it it’ll last for months in The freezer And it’ll last in your fridge for at Least a week because of the nature of Curry there’s lots of natural Preservatives so don’t be afraid of Making loads It’ll last you for ages what we’re going To need Is a liter Of cooking oil a whole litre of cooking Oil Okay we’re also going to need a fair Amount of plain flour Okay unspecified amount because i’m Going to show you how to do this step by Step Don’t worry so much about the quantities Of flour just make sure you’ve got At least half a bag you’ll be fine okay Here we have our curry powder i’m using A mild madras Curry powder um again if you want to Slightly spice your curry you can use a Hotter Curry powder but the other thing about These curries is when you come to make The curry proper when you come to make Your chicken curry kimberly Beefcoat whatever you can add more heat To it
Then this is just your base kind of Level if you like As long as you don’t if you make it too Hot now you cut It’s harder to make it mild later Without diluting all the flavor out of It so What i would do is make a fairly mild Base and you can spice it up with chili Chili powder When you come to make your curry proper Okay Having said that i’ve got two large Tablespoons of chili powder Bear in mind again we’re making a lot so That’s not actually going to blow your Head off And we’ve got about Uh one or yeah one large Tablespoon of nutmeg um this is this is Powdered nutmeg you can grate a whole Nutmeg into this if you want if you can Get fresh nutmeg I couldn’t find any so that’s why i’m Using powdered for the fruit we’re gonna Have Two apples two oranges And then we’ve got three chilies again If you want to make it Slightly hotter to start with you can Add more but it’s really not that Important now i don’t think we’re just Kind of layering up the flavors so that We’ve got a really nice depth of flavor
In the curry we’re going to want a whole Head of garlic And we’re going to have about what’s That three inches of ginger Okay three bay leaves And four star anise if you’ve not come Across staring these before It’s kind of got an aniseed kind of Flavor which really adds something to This curry you really need this Um it’s very readily accessible in your Chinese Supermarkets um pretty sure that you can Get it Powdered in most supermarkets most Western supermarkets as well so you Shouldn’t have any problems getting any Of that but please Get some okay and last But not least Creamed coconut okay uh again i’ve got This one chinese supermarket some of the Large and normal supermarkets i should Imagine can Will stock it but chinese supermarkets Will definitely Stock it i’ve got 200 grams here okay Right guys what i’ve started doing with The ingredients i’ve chopped everything Up into quarters right The oranges are quartered with the peel Still on Apple everything in core still in even The seeds are still in it doesn’t matter
It’s all going to kind of all the Flavors are going to come out of there And then we’re going to fish out all the Solid bits okay so don’t worry about Leaving peeling or anything like that it Won’t be Um the onions are very very roughly Chopped Those are the chilies everything is Absolutely kind of really rough and Ready because it doesn’t matter It’s just there to imbue the curry with All the flavor and then we take it out Okay so what’s left here is the garlic Which all i’m gonna do is get the garlic Get my cleaver and then just Whack it down get it going get it Crushed It can all take take outer skin off if You like but that’s about it It’ll just it’ll just Again just blip away giving off all the Flavor what’s it in there Same with the garlic what i’m gonna do Is chop it into two chunks here And just give it a crush like that and Then all the flavors Are gonna come out and it’s gonna be Great it’s gonna be great Right guys so in goes our one liter Of oil It seems a lot but don’t Be afraid heard that somewhere before So i’m going to get the heat on
And while everything is still Cold we can add Our aromatics so in go the garlic Onions [Laughter] Then go the starness And the bay and that’s it for now none Of the powder stuff goes in quite yet Looks a little bit like punch doesn’t it What we’re actually doing is we’re just Going to gently brown everything off Okay so it’s like it’s like browning Everything off like By shallow frying but with a lot more Oil Okay so that’s what we’re gonna do Blip away flip away And blip away All right guys this has been blipping Away for around half an Hour now as you can see everything’s Gone nice and caramelized it’s all It’s all kind of cooked if you like and All those flavors from the apples the Oranges the chilies the stories the Garlic Everything and the bay leaves have all Gone into that oil so what we’re going To do now I’m going to lower the heat i’m going to Start to fish All the solids out of here It seems a bit of a waste but i don’t Fancy eating that to be fair
But it’s imparted it should have Imparted all the flavors from all those Fruits and vegetables and the chilis and Everything Into the oil which is going to become The base Of our curry right guys on to the next Step Now we’re gonna start to make this oil Into a curry and First we’re gonna start adding our plain Flour so i’m gonna add it Two tablespoons at a time we’re gonna Low heat here not too hot we don’t want To burn it And then i’m gonna start whisking it In And we’ll end up it’ll end up starting To thicken Like a little bit like a roux if you Know what one of those Is like a kind of almost like a bechamel I’m just going to let it cook out You can see it’s starting to thicken That that’s four So far i think i can add five Six When my mum was explaining to me how how To make it She does everything by feel when she was Working in the industry She never measured things out on scales It used to be a ladle of this a ladle of That
And then a big pinch of this and big Picture that and it’s all done by feel But I remember when i was working with her That all working for her whichever way You want to look at it The curry was consistent week after week After week And it was always really really nice So you know you end up doing these Things by phil so she would never know Kind of exactly how much stuff she was Putting in She just did it every week and it became Kind of almost like muscle memory i Suppose I forgot to mention um this curry recipe Is totally vegan Which is good news if you’re that way Inclined because then you can add Whatever you want One of my favorites is just a mushroom Curry that’s just Amazing Definitely show you how to make that 21 And 22. just gonna Just going to stir this in and raise the Heat a little bit and see what happens Because it’ll thicken up as it cooks out That’s not bad i think two more is going To do it and check Okay so this is 23. 24. let’s go i think I think we’re there one more piece of
Advice that my mum said is that we do Not add Any water to this at the state at any Stage of this particular bit of the Recipe As in we’re making the concentrate we’re Making the curry Base okay now the reason why Is because you do that when you’re Making the curry fresh when you’re Making your your chicken Whatever you’re doing you use the water To dilute this base Now and the other thing is once you Start adding water to this It’ll actually um reduce the uh the Shelf life of this base apparently what Happens is if You do put water in it goes it grows it Goes moldy it goes off Very very quickly so we do not add Any water don’t ask me why That’s what i’ve been told as this is Happening as we’re blipping away the Flour is cooking within the oil and that Will help it thicken up it doesn’t Thicken up Immediately takes a minute or so so There might be a delayed effect a little Bit careful Right i’m gonna add two more so what we Were At 26 weren’t we so 27 28 i have no idea what that is in weight
Um but it’s quite easy to To figure that out oh okay there’s a Change in texture Now it’s going really really really Gloopy Okay i think that’s it 28 tablespoons 28 Large tablespoons okay As much as you can pile into a Tablespoon i would put that into a bowl Ready now now that i’ve Got the figure for you you can now put That in the bowl ready And it’s gradually added in you don’t Have to do it two tablespoons at a time I would just put a little bit in and Then stir it a little bit more And keep going until you get this kind Of consistency as you can see It’s like a really thick soup All right guys we’re going to go to a Gentle blip again we’re going to add More of our ingredients i am going to Add the nutmeg The chili powder And the curry powder Oh hey We’re gonna stir that all in it’s gonna Go really thick now And again don’t be afraid this is what’s Supposed to happen I’m also going to add the 200 grams of Creamed coconut Which will give us our coconutty Flavor it won’t be overtly
Coconutty it’s not going to be a corner But Most of these kind of thick curries do Have that Kind of coconut undertone i’m going to Switch from whisk because it’s gone Really gloopy now with the curry powder And then use a big wooden spoon And stir everything in now this is how i Remember it Yeah it goes like this And the smells are really really Familiar now the curry powder is added And the coconut block the coco the cream Coconut block will Melt gradually into that okay Beaut oh my gosh this takes me back i Haven’t smelt this For a very long time we must be on the Right track Because it smells familiar when you have It’s one of those things isn’t it like Songs And films and food and smells they take You back To moments in your life and this Certainly does And i’m hoping maybe you you know Obviously most people have had a chinese Curry before this will take you back to Somewhere In your life um i guess that’s what food Can do for you Really that’s why we sit around the
Table as a family And uh yeah and make memories Oh my gosh yeah yeah this is this thick Because like i said this is a Concentrate this is a base It’s not the actual co it’s not the end Result Um yeah Wow oh gosh Yeah i haven’t practiced this this is The first time This is the first time i’ve made this Ever Ever ever ever i’ve been meaning to get This recipe off my mum For a very long time but obviously with The situation in the world It’s been a little bit more difficult And i wanted to do it face to face Um but finally i lost patience and we Did a facetime call Um she ran me through it very very Patiently And here we are i’m just trying to make Her proud This is a mild madras curry powder Like i said before and it is A nice base for it like i said you don’t Have to make this even if you like hot Curries you don’t have to make this bit Hot And the beauty of that is if people in Your family don’t like it that hot They can have it mild and then you can
Add chilies or chili powder or whatever You want to make it hotter When you make up your actual curry Oops so i’m going to blip this away for Half an hour This is going to cook out and blip away For half an hour And then we are done Okay and by that time the coconut will Incorporate into this as well Beautiful this is perfect this is Exactly how i was hoping it was going to Turn out Right guys see you on the other side all Right guys so Our curry base is Ready i don’t know if that’s in focus I’m trying to spill it [Laughter] That was close right i’m gonna pop this Into a bowl Don’t forget this is not your finished Curry this is the base This is what we make our curries from Okay this is where all the flavor is Okay i’m going to show you after i’ve Done this i’m going to show you how to Make a curry sauce right And then away you go Right guys let’s make our curry sauce The first thing we’re gonna do Is gonna we’re gonna start off with some Cold water i’m gonna pop two ladles Of cold water into our wok the reason
Why i’m using cold water stall if the Wok is not on the flame is not on It’s because the Flour in the curry is going to make it Hard to dissolve Into the water if we use hot water Bear in mind i’m using curry that i’ve Just made up the base of If you’ve stored it in the fridge let it Cool down put it in the fridge or you’ve Frozen it and defrosted it it’s going to Change the consistency of the curry it’s Going to be quite thick it’s going to be Like wet cement Okay so when you try to dissolve it in Hot water it’s not going to do it very Easily this is a trick my mum taught me So i’ve got two labels of cold water in There and no heat I’m going to put about just a ladle Just about a ladle of the curry Concentrate into there And then we can start work it in i’m Going to put the ladle out there i’m Going to stir it with a wooden Spoon okay so we’re going to start by Working it into the Into the water obviously it looks too Thin at the moment now what we can do as We go we can add more curry to it Once we start getting it going it makes It easier okay so we can start There we go we can start by getting that Going and how much curry you need to
Make you can put more of the curry base Into it okay Now that’s dissolved I’m gonna add a little bit more of the Curry Base okay about i don’t know half the Three quarters we’re going to add to This not too much Because it will go very very thick if we Put too much in Okay that Looks to be about right let’s get this Hot Add a little bit more water that’s going Really thick now We can add some more water to that That’s it there we go And then maybe another one so that’s Three ladles of water Three three or four i have to look back At the video and One and a half one and three quarters of The curry Let’s see how that goes okay That’s not too bad actually still a bit Thick i think i’m gonna have to put a Little bit more Water in now so we’re going to add Another ladle of cold water Mix that in well i might add just a Little bit more water maybe half a ladle Into that yeah we’re getting there now That’s nice that’s nice you can get this To the right consistency for you it’s
Totally up to you Okay and it’s going to change it’s going To thicken a little bit more as we as we Heat it up And cook that flour up even more but That is kind of where i want it i’m Gonna add Another half ladle just for you guys Because i know My tasting curry is a little bit thicker Than most Okay that is about Right i think right to that I’m gonna add because we’ve got no salt In here yet remember So i’m gonna add a good two pinches Of salt and i’m going to add A tablespoon of well let’s put half a Tablespoon of sugar in first And then what i’m going to do is stir That in And then we’re going to taste it The best thing when we’re doing any kind Of cooking like this especially if You’ve not done it before Is to taste it That’s not bad at all i’m going to put a Bit more salt in i’m going to put Another two pinches of salt it needs More salt And needs the rest of this sugar i think As well well nearly i think i’m going to Put under the Quarter of a tablespoon and leave about
Another quarter in there let’s see how That goes Okay i’m also going to add more water Because it’s thickening up Again There we go let’s blip it get it really Get it boiling get it blipping away I’m not far off Okay this curry has got a little bit of Kick to it i would say Let’s get it all cooked out This is a nice consistency Okay Okay It needs more salt so another Two three pinches of salt And the flour is still cooking out in This So you’ve got to make sure you blip it You don’t not just heating it up you’re Cooking it out Okay And that should end up in a really Smooth Nice curry sauce right guys This is the moment of truth let’s Have a little taste the proof is in the Curry Said no one Okay just gonna it’s still quite hot so I’m just gonna be a bit careful That is spot on that tastes exactly how I remember it It’s fruity it’s spicy
Um if you don’t want it that this is What i would call a medium curry it’s Probably a little bit hotter than i Anticipated sold If you don’t like hot curry i would back Off on the chilies and maybe the chili Powder The madras powder was a mild one so that Shouldn’t be the culprit But yeah but it’s kind of creamy with The coconut it’s creamy And all the little subtle undertones of Flavor The garlic the onions the fruit Everything is there but real subtle it’s All a kind of like a Like a symphony of little flavors coming Through and everything a good crease or Should be it’s warming of course And you can feel it kind of warming your Throat And this is so versatile you could dip Your chips in here you can have it with Plain bored rice and egg fried rice I’m going to show you how to make other Curries with it very soon Keep watching these videos subscribe if You want to be notified of my next ones And this oh wow it’s just amazing my mum Did not leave me astray this Is absolutely perfect it is a chinese Malaysian curry And as a tribute to my grandfather i Couldn’t be more pleased it’s fantastic
So guys thank you so much for watching And Join me again soon for more curry Recipes And i’ll show you how to do it i’ll show You how to make meat ones i’ll show you How to make veggie ones Everything in between so thanks again For watching And i’ll see you soon take care bye You
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