Recipe Talk

Just like I have on my chicken curry rice-bowl for lunch everyday! brought from a Mom & Pop owned take-out here in Los Angeles.

The sauce is orange in color and is a medium consistancy, containing an oil of some kind (chilli oil?). I have detected a curry powder, very finely chopped onions (in blender), chilli paste within this sauce.

I will take some pic`s of my ricebowl to post here, if that will help to diagnose the ingredients of this delicious sauce. None of the staff could be bribed to give me the recipie!

I welcome any input..... THANKYOU!

Curry powder will also make this sauce orange. Here is a sampling of curry sauces that you can try and adjust to taste.

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CURRY SAUCE

1 chopped onion
1 tbsp. butter
1 tbsp. flour
3 tsp. curry powder
1 tomato, peeled & chopped
1/4 c. chopped apple
1 tbsp. brown sugar
1 c. chicken broth

Saute onion in butter. Add flour and curry powder, stirring until smooth. Add tomato, apple, brown sugar, chicken broth and stir until thickened, about 15 minutes. Serve with roast beef or steak. Delicious. Better if made ahead and reheated before serving.

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CURRY SAUCE

1 med. onion, finely chopped (1/2 c.)
1 sm. red pepper, finely chopped
1 tbsp. butter
1 tbsp. curry
1/2 tsp. salt
1/2 c. chicken broth

Saute onion and pepper in butter until tender. Stir in curry, salt and flour. Gradually add chicken broth. Cook, stirring until mixture thickens and bubbles. Lower level, cook, simmer for 15 minutes.
Can be made ahead and frozen in tightly covered containers or can be refrigerated covered up to 4 days

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CURRY CHICKEN

1 chicken, 2 1/2 lbs., cut into 2" pieces
2 onions, shredded
3 cloves garlic, minced
1/4 c. evaporated milk
1 tsp. white pepper
2 tsp. salt
2 tsp. cornstarch
1 tbsp. water

CURRY SAUCE:

1 tbsp. curry powder
2 tbsp. curry oil
Substitute for curry oil: 2 c. water, 1 tsp. sugar, 2 tbsp. curry

Clean chicken and marinate with salt and pepper for 1/2 hour. Cook onions and garlic then add curry sauce in Chinese wok and simmer for 20 minutes. Add chicken and cook 25 minutes on low heat. Remove chicken and put on plate. Leave 1 cup of curry gravy in Chinese wok and add cornstarch stirred in with 1 tablespoon water. Finally add milk and pour gravy over (onto) chicken. Serve hot with rice.
Suggestions: Add a bit of red pepper to make hot.

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CHINESE CHICKEN

2 cloves garlic, minced
2 tbsp. vegetable oil
6 chicken breast halves, skinned & boned
1 c. canned diluted beef broth
1/4 c. soy sauce
2 tbsp. instant minced onion
1/8 tsp. curry powder
Pinch of ground ginger
2 stalks celery, cut into 1/2" pieces
1 (8 oz.) can bamboo shoots, drained
1 med. size green pepper, diced
1/2 c. fresh bean sprouts
1 sm. can water chestnuts, drained

Saute garlic in hot oil in a large skillet 1 minute. Add chicken and cook until browned. Combine next 5 ingredients; pour over chicken. Cover, reduce heat and simmer 35 minutes. Add remaining ingredients except rice; cook uncovered, 5-7 minutes or until vegetables are crisp-tender. Serve over rice. Yield 6 servings.

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CHINESE CURRY CHICKEN

4 tbsp. vegetable oil
4 cloves garlic, crushed
3 med. onions, sliced lengthwise
2 lg. chicken breasts, boned and cut in 2 inch pieces
1 tbsp. curry powder
1 tbsp. sugar
2 tsp. salt
2 tbsp. soy sauce
1/2 c. water
3 med. potatoes, cubed
1 tbsp. cornstarch mixed with
1 tbsp. water

Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.

Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

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CHICKEN CURRY

2 lbs. cooked chicken chunks
3 cans coconut milk
1 minced garlic clove
2 onions, diced
Salt and pepper to taste
3 tbsp. curry powder, or add to taste
Tabasco sauce to taste

Saute garlic, onions, chicken, salt, pepper, curry powder. Add coconut milk and cook until thickened. Add Tabasco sauce. Serve over cooked, plain rice.

CONDIMENTS:

Crushed peanuts
Shredded coconut
Raisins
Cucumbers
Chopped onions
Chopped hard boiled eggs
Chopped tomatoes
Chutney

Place condiments in small bowls separately on table. Each helps himself placing on top of curry rice.

Thankyou for your input TeresaAnn.

I`ve been experimenting with some of the ingredients that I saw in your post over the past couple of days.....

Try This as your recipe adjusted
plus some extras added
CURRY SAUCE
1 chopped onion
1 tbsp. butter
2 tbsp. flour
4 tbsp. curry powder
1 tomato, peeled & chopped
1/4 c. chopped apple
1 tbsp. brown sugar
1 cup chicken broth
1 tsp yellow bean paste
1 clove garlic finely chopped
small piece of ginger finely chopped
or ginger powder
1/4 cup of milk
pinch of salt
1 tbsp lemon juice
If possible put apple, garlic and onion in blender to finely chop.