There’s nothing better than Chinese chicken curry with egg fried and a portion of chips. It’s delicious, comforting and a real treat at the weekend. Recipe on how to make Chinese chicken curry below (ja li ji) and egg fried recipe is on my reels. P.s my mum didn’t let me eat chips on this day cause apparently I eat too many when I go home home 😂🥲 📍 Wok Inn, Sheffield (S12 3DZ) Chef tip: freeze the remaining curry paste and defrost the morning of when you’d like to use it Serves 2/3 For the curry paste: 170ml veg oil 1 onion 1 bulb of garlic 1 small knob of ginger 1/2 banana 1/2 orange 1/2 apple 1 stem of celery 1 small carrot 120g plain flour 4 tbsp curry powder 1 tbsp turmeric powder 1 tbsp fennel powder 1 tbsp garam masala 1/2 tsp 5 spice powder 1/2 tsp cumin powder 1 tsp chilli powder For one portion of curry sauce: 4 tbsp of curry paste (made earlier) 175ml water 4 tbsp coconut milk 1 tbsp salt 1/2 tbsp MSG 1 tbsp sugar 1 tbsp tomato puree For stir frying: 3 mushrooms 1/2 large onion 2 precooked chicken breasts (chopped into 3cm pieces) Handful of frozen peas To make the curry paste roughly chop your veg and fruit. Add the oil on medium-low heat to a large pot along with the veg and fruit (including skin) and cook for 30 mins. Remove the veg and fruit and add the remaining flour to make a roux then add the seasonings and mix well. Cook for 20 mins on low heat (mum cooks her curry paste for usually an hour on low heat but if you don’t have time just cook for a short period!) Add a small ladle of oil to a wok on medium-high heat and add the mushrooms and onion, fry for a minute. Then add the chicken and cook for a 3-4 mins on medium-high heat until lightly golden. Add the peas and cook for a further minute. Strain the veg and chicken from the oil and set aside. To make the curry sauce, to a clean wok add 4 tbsp of curry paste with 175ml of water and coconut milk and the seasonings. Give it a stir for a few mins until thickened. Then add your cooked veg and chicken and stir fry for a few mins. Serve with egg fried rice and enjoy! #chinesechickencurry #takeawayrecipes #takeawaykid - @xiensscran