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Scottish Chinese Takeaway Chicken Curry
Scottish Chinese Takeaway Chicken Curry is a modern Scottish recipe for a the classic Chinese takeaway chicken curry with peas and onions in a chicken stock base with Chinese curry powder. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Chinese Takeaway Chicken Curry.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesScottish Recipes
There is definitely something different (and moreish) about the curries sold by Chinese take-outs (tak oot) in Scotland. So it was time to test a recipe I purloined several decades ago and to test it then share.
Ingredients:
500ml Chicken stock
3 tbsp Cornflour
2 tbsp Mild Curry Powder (preferably
Chinese curry powder)
2 tbsp Sugar
4 tbsp
Chinese five-spice powder
4 tsp Ground Ginger
Glug of cooking Oil
400g Frozen Peas
900g Brown Onions
900g Chicken Breasts
120ml Oyster Sauce
60ml Soy Sauce
Method:
Combine half the stock in a blender with the cornflour, Chinese curry powder, sugar, Chinese five-spice powder and ginger. Process until smooth then set aside.
Add the remaining stock to the blender and pulse to process (this will help clean the blender and extract all the flavour that might be remaining).
Combine the two blended mixtures in a jug.
Place a saucepan over medium heat and when hot pour in the stock and spice mixture from the jug. Bring to a boil, then reduce to a simmer and cook as you prepare the other ingredients.
Note that for a proper Chinese curry the onions need to remain crisp. They key to this lies in the preparation of the onions: after topping and tailing the onions, and peeling the brown skin off, chop them vertically. If the onion is a globe, you are cutting on the lines of longitude. The long fibres preserved in the onion pieces maintain a very pronounced crunch even after cooking.
Cube the chicken. I usually prepare as 2.5-3cm chunks.
Heat a generous glug of oil (peanut would be good) in a wok over high heat. Add the chicken and stir-fry quickly until the meat just turns white (do not brown the meat for this recipe).
Now add in the onion wedges and stir until just combined before pouring in the simmering stock mixture.
Stir in the oyster sauce and the soy sauce, mixing well to combine. Bring to a boil then reduce to a gentle simmer. Cover and cook for 30 minutes.
If making rice as an accompaniment (you can also serve with chips), begin preparing at this point.
Once your wok has been simmering for about 30 minutes stir through the frozen peas. Stir well to combine then increase the heat to bring everything back to a simmer (about 5 minutes).
Your curry is now done. Turn into a warmed sserving bowl and serve accompanied by rice (or half rice and half chips for the truly authentic Scottish experience).
