I don't know about you, but one of the stranger parts about his lockdown is not being able to pop down to the takeaway when I can't be bothered to cook. So, in the last few weeks, I've been trying to find a way to cheaply recreate it - and I think I've done it.
Anyone can make a Chinese curry if they have the time and some specialised ingredients, but the whole point of this blog series is to do it cheaply and to cut as many corners as I can. So, the first challenge is to find a way to get the sauce right. I tried a few different packet mixes and sauce cubes when I was trying out ideas, but they each lacked a little something. However, a chance google search pointed me in the direction of Goldfish curry sauce concentrate.
You can find it in most supermarkets, and it is the closest thing I have ever come across to what I find at the takeaway. You'll have to play around with your ratios a bit to get it to the exact taste you want, but I'd recommend you give it a go. So, here's the recipe I came up with.
Ingredients
Serves 6
1 large whole chicken £3.50
1 tub Goldfish Chinese curry sauce £2.74
5 brown onions £0.50
1 tin bamboo shoots £1.10
200g button mushrooms £0.90
300g frozen peas £0.30
Oil
Salt
Total £9.05
Per Portion £1.50
Method
1. Preheat oven to 200C/180C Fan/Gas 6
2. Remove the chicken from any packaging and place in a roasting dish, raised off the base of the dish if possible
3. Rub oil and salt into the skin and leave until it reaches room temperature
4. Put the chicken in the oven for the length of time on the packaging or for 45 minutes per kg, plus 20 minutes
5. Peel and slice your onions, and drain the bamboo
Fill a large pan with 900ml of water and bring to a light boil
6. add 300g of the curry paste and mix well until dissolved - add more paste or water to reach desired flavour and consistency
7. Add onion, bamboo and mushroom and simmer for around 15 minutes. Remove from the heat and leave to the side until the chicken is cooked
8. Remove the chicken from the oven once cooked and allow to cool.
9. Remove as much of the meat as possible and set aside
10. Bring the sauce back to the boil. Add the peas and chicken and cook until both are warmed through.
11. Add more paste or water until you have the desired consistency and taste
12. Serve
It's good to have a play about with the amount of paste you use - I prefer it with slightly more than recommended, but ultimately it's up to you