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chinese curry

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Maria Hopewe | 10:52 Mon 29th Jan 2007 | Recipes
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how to make it
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Mix 2tbs of curry powder with 2tbs plain flour and put to one side. Heat some oil in a pan and fry a small piece of peeled and chopped ginger with 3 chopped garlic cloves for a couple of minutes.

Add the flour and curry powder mix and let it bubble before adding some salt to taste, 1 tsp of paprika and 1 tsp of chilli powder (depending on how hot you want it) and give it a good stir.

Add water gradually until you get a sauce consistency then bring to the boil and simmer for a few minutes.

Stir fry whatever meat you want with your curry and add the curry sauce for the last few minutes before serving.
Isn't 'chinese curry' just the same as any packet of curry mix/powder? Every curry I've had from a take-away or restaurant is. (as opposed to a careful blend you find in an Indian / Malasian / Thai etc curry)
Doesn't it contain the Chinese 'five spice mix' which contains star anise? as well as the usual curry powders/pastes/ spices?
I tried for ages and ages to get it right and nothing comes close to the mayflower curry mix. I think you can get it on their website, but it's cheaper at farmfoods.

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