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Chinese Curry

Category: Main Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


454g lean pork or chicken (cut into large cubes)

1 white onion (finely chopped)

60g button mushrooms (quartered)

2 stalks spring onions (cut into 3cm lengths)

2 heaped tbsp Wing Yip Curry Concentrate Chinese

300 – 350 ml water or chicken stock

2 tbsp vegetable oil

Cooking Method

Step 1

Heat oil in a pot and gently sauté the chopped onion until they start to caramalise.

Step 2

Add the meat to the pot a little at a time in order to seal the cubes of meat evenly.

Step 3

Add about 100ml water, cover and cook the meat on low heat, stirring occasionally. Add more water if necessary.

Step 4

In a large bowl, mix curry concentrate with remaining water until it is a smooth paste.

Step 5

When meat is cooked add the curry mixture and cook on medium heat for a further 5 minutes.

Step 6

Add the mushrooms and spring onions to the pot.

Step 7

At this stage you might need to add a little more water to make up the consistency of curry you require.

Step 8

Serve with plain rice, chips or with a jacket potato.

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