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  1. #1
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    Beadle's Avatar
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    Chinese Carry Out Chicken Curry

    This is a recipe very similar to chicken curry that you'd get from a carry out in England, with ingredients that most Westerners will enjoy.

    You will need:

    1 chicken breast
    1/2 white onion
    1 potato
    2 tbs peas
    2 red or green chillis
    1" piece of ginger
    3-5 cloves of garlic
    500ml of water
    2 tsp curry powder
    1 tsp paprika
    2 tbs plain flour
    2 tsp salt
    Dried chilli powder to taste
    Pepper to season

    First of all do your maison plas and get everything organised.



    You'll need to finely chop or crush the garlic and ginger. Get a pot ready on the stove with about 3 tbs of oil heating.



    Saute the garlic and ginger in the hot oil.



    Mix the curry powder well in with the flour. I used this brand.





    Then add the powdered mixture to the pot and stir well.







    Let it bubble then add in the paprika, the salt, the dried chilli powder and a pinch of pepper.



    Once it is all mixed in, add in the water gradually, stirring as you do so.



    It will look like it is too thin a consistency, but it will thicken and it will also cook the potato and the peas for us, so you can dice the potato and chuck it in now. bring the liquid to a boil then simmer for 20 minutes.



    Prepare the rest of the ingredients by dicing the chicken, slicing the chillis and roughly dicing the onion. Get a wok or frying pan on and heat some oil.


  2. #2
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    The water should be simmering and the potato pieces cooking, so you can throw in the peas now too.



    Into the hot wok add the chicken and the onion.



    Peas and potato coming along nicely.



    Stir fry the chicken and the onion on a high heat and throw in the chopped red chillis.



    After a couple of minutes add the contents of the frying pan or wok to the sauce in the pot.



    The flour is now starting to thicken the sauce. Taste it now; if too salty add more water and continue to simmer. Season again to taste. Now you can just let it simmer away for 20 - 30 minutes until it reaches the desired consistency.

    My girlfriend bought herself some Moo Nam Tok as insurance in case she didn't like the curry. She was hovering around looking at it suspiciously thoughout preparation.



    The finished article.



    Serve with rice or chips.


  3. #3
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    Bring some down ya bastard I'm Fekin hungry.

  4. #4
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    Begbie's Avatar
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    I'll try that tomorrow when the wife goes shopping.

  5. #5
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    Looks good very similar to a Yellow curry.

  6. #6
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    Good stuff mate. Perhaps a smidgen of msg too perhaps.

    And 6 bottles of icy federbrau. *licking lips*

  7. #7
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    Looks good and easy to do, might give that a go myself.

  8. #8
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    Quote Originally Posted by Chairman Mao View Post
    And 6 bottles of icy federbrau. *licking lips*
    Federbrau !!!

    Might as well drink tap water it has a similar taste.

  9. #9
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    Got home about 10 ish - a trifle pissedish - saw that and was instantly hungry
    Had a rummage round the shelves and the fridge and Lo! - I had all the ingredients!
    Did all the prepping and was ready to go !
    Pot on stove
    Light gas
    flame went out !!!!
    Fekin gas bottle was empty

    Had a cheese sandwich instead !!

    BUGGER !


  10. #10
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    looks god i wil give it a try

  11. #11
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    Quote Originally Posted by Beadle
    Serve with rice or chips.
    Serve with rice AND chips you bloody heathen!!!

    Looks good, might give this a go but will marinade the chicken in some masaman curry paste that I've got in the fridge.

  12. #12
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    Quote Originally Posted by Beadle View Post
    This is a recipe very similar to chicken curry that you'd get from a carry out in England, with ingredients that most Westerners will enjoy.

    whats a carry out? is that local slang for take-away/curry house?

    looks nice and its making me hungry. but i dont have any poxy flour. btw, that Moo Nam Tok looks somewhat spicy. i may prefer that instead
    Last edited by WujouMao; 01-02-2010 at 04:52 AM.

  13. #13
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    ^^^^

    Gotta new gas bottle and made it !
    Left out the chilli powder 'cos it does not agree with me !
    Bloody Good
    Thanks !

  14. #14
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    Delicious this stuff is. Has taken 3 goes to get it just how I like it.

    Personally I leave out the ginger, load in the MSG, and add raw onion just as it's finished. So they're still fresh and crunchy upon serving. Also have the sauce seriously thick.

    Delish. Good stuff Beadle.

  15. #15
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    I' m still waiting Boodle, I'll have the chicken..!

  16. #16
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    We must of went to the same cooking school Beadle as I cook Chicken curry almost the same way.

    One day I'm going to stick up a thread for making Indian Chapatti. Goes well with that kind of curry.

  17. #17
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    Made it again last night for the first time in a while.

    Chucked in half a small can of tomato paste before adding the water.

    Best curry ever made.

  18. #18
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    Bogon's Avatar
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    Bit off topic.
    Beadle earns 30k sterling a month.
    Don't you think he shoud invest in a new pot, wok and gas cooker?
    Looks like a great curry by the way. Will go for CM's tip and add some tommy paste.

  19. #19
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    dotcom's Avatar
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    Thanks for the receipe. Looks tasty.

  20. #20
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    Quote Originally Posted by Bogon View Post
    Beadle earns 30k sterling a month.
    Don't you think he shoud invest in a new pot, wok and gas cooker?
    Beadle was referring to a BKKAndrew remark with his 30,000 sterling a month comment.

    Beadle/Tudd is an English teacher.

  21. #21
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    Quote Originally Posted by Chairman Mao
    Beadle was referring to a BKKAndrew remark with his 30,000 sterling a month comment. Beadle/Tudd is an English teacher.
    Cheers for squaring that up.
    Anyways. Even if he was on 30k baht a month, he should still invest in some better pots and pans!
    Oh. Foodland down Don Muang way are now selling packs of chicken tikka and masala pastes for 30 odd baht for you curry lovers out that way.
    Black diamonds? I shit 'em.

  22. #22
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    Villa Market Chitlom has some imported Indian Butter Chicken packs too.

    Made one last week. Good chunk of butter, fair dollop of cream... was licking the plate like a dog.

  23. #23
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    Makro do some ok pastes as well.
    Not cheap, but their green is alright.
    Personally I make my own green out of the back garden.
    But last weekend I had to feed 25 farang, so makro was easier.

  24. #24
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    Quote Originally Posted by the dogcatcher
    But last weekend I had to feed 25 farang
    Those bloody farang, always looking for a free meal.
    Worse than the Thais in my book.

  25. #25
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    Ermm yeah.
    But I liked this recipy, I have wondered what went into it for a while.

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