Who doesn’t love a takeaway? I mean, you might have a preference on your favourite ethnicity of menu and a tried and tested favourite on that menu, but we all salivate when we think of our favourite.
When it comes time to order in our house, the vote is always split between the picky eaters on one side and me and Katie on the other. So, I have been experimenting with my approximations of takeaway staples. This weeks Takeaway Tuesday is a mild dish that hit the mark and was enjoyed by all.
The only drawback with trying to cook dishes like curries is that the spices can be expensive. However, I’ve found two truths, firstly, where you can visit ethic stores, they’re usually family run, much cheaper in bulk than supermarkets and the people working there are more knowledgeable that your average supermarket staff. Secondly, the spices and herbs bought there have a long shelf life and once you have a bank of them, you will be able to whip up more and more dishes with easy access to these finds.
Also, in the UK (and I’m sure other countries have these) there are value stores such as B&M, Home Bargains and The Range that sell an array of spices and kitchen equipment far more economically than the larger supermarkets, as a result you’ll be equipped to have more and more culinary adventures.
Groundnut / Peanut Oil
4 Chicken Breasts
4 Shallot Onions or 2 Large Brown Onions
200g Closed Cup Mushrooms
2 Spring Onions (For Garnish)
80g Petit Pois
8 Cloves of Garlic
2 Tablespoons of Medium Curry Powder
1 litre of hot chicken stock
1 Tablespoon of Honey
3 Tablespoons of Light Soy
2 Bay leaves
This dish comprises of two elements, the chicken base and the curry sauce. Lets start with the sauce.
- Chop half of the Shallots and the garlic.
- Heat 2-3 Tablespoons of Groundnut oil in a wok and add the garlic and shallots until softened and take off the heat.
- In a mixing bowl mix the 4 tablespoons of plain flour and the Medium curry powder, mix thoroughly.
- Combine the mixture with the litre of chicken stock and then introduce the honey, Light Soy, a Tablespoon of Garam Masala and the Bay Leaves.
- Add to the wok and bring to the boil then simmer for 15-20 minutes.
- Once it has reached a decent pouring consistency, run the mixture through a sieve, collecting in a container.
Now, the rest…
- Rinse out your wok, leaving enough mix in there to keep it seasoned.
- Slice the remaining Shallots / Onion and mushrooms thinly, then cut the chicken breasts into thin strips.
- Heat 2 Tablespoons of Groundnut oil in the wok then fry the Chicken Strips, Shallot / Onion, and mushroom for 3-4 minutes or until the chicken is cooked.
- Mix in 2 teaspoons of sugar and 3 teaspoons of salt and mix well.
- Add the Peas and the curry sauce and keep moving in the wok for about 4-5 minutes.
- Feel free to add some water to the sauce if it becomes too thick.
- Serve up with some steamed basmati rice and garnish with spring onion.
- Sit back, relax, and feel proud that you’ve enabled yourself to make this fantastic dish. Congratulations!! You have acquired a skill that will change your world, and everyone will recognise you as the one true promised one, who alone will stand and usher in a new order of enlightened beings. If not, at least you can make a “banging” Curry (I’m down with the kids lingo).