Does anyone have an authentic recipe for Chinese take-away Curry?
I am sorry that I never measure the quantities, but I make both Indian and Chinese curries, there are only a few differencies but, the Chinese 1 you will have to gauge the ingredients yourself. I will put them down in largest quantities first:- Madras curry powder, Turmeric, Ginger, five spice, onion, feneugrek, cumin garlic powder in descending quanties a little chilli powder and salt to taste, then I thicken it with Cornflour put ingredients in chicken stock, a cube or 2 will do.
