So I was down my local grocery shop when I chanced across this highly unusual item.
What really swung this for me was the tasteful and professional cover photography which really convey the subtle flavours this product must possess. I simply had to buy!
So the first thing that you notice about the packet is the downright terrifying instructions on the back “MIX FULL CONTENTS WITH 2 PINTS WATER, PLACE ON COOKER WITH MAXIMUM HEAT, KEEP STIRRING WITH A WHISK AND BRING TO THE BOIL”
This is off-road cooking.
But what delicious meal am I going to concoct with this stuff? I remember in my local Japanese restaurant they had a thing called a Katsu curry which is deep fried breaded chicken breast and a similar curry sauce so I reckon I’m going to make this.
But first lets get that sauce on the go:
As you can see, it is slightly yellow and I am stirring very vigorously so much so that I have blurred space and time and made the image out of focus. I also have three hands.
Over to the chicken breading production line:
From right to left we have chicken, flour, egg wash, breadcrumbs and then a special ingredient for extra crispiness:
Nik Naks, Nice ‘n’ Spicy!
So once the chicken has been coated with everything I transfer to a frying pan with lots of oil and fry hard for about 2 minutes on each side. Then I remove and leave to rest on a plate before serving over rice, wedge of lemon, delicate salad and that amazing curry sauce:
So, how’s it taste?
Authentic Chinese Takeaway! It’s nice and the chicken is wonderfully cooked and crispy and the Niknaks have a slightly tangy note which takes it into another dimension… I shall be making this again!
But what do you think? Have you tried this? Do you have three hands? What shall I try next? Go to my facebook page and tell me!
Chicken Katsu Curry with Yeaung’s Curry Mix
2 heaped dessert spoons of Yeung’s concentrated curry mix
2 chicken breasts, butterflied or bashed to 1.5 cm thick
For the breading: flour, 2 whisked eggs, breadcrumbs, 1 packet crushed Niknaks
Make a roux with the curry mix then transfer to a saucepan containing a half pint of water and bring to the boil ‘whisking furiously’ throughout . The mixture will thicken over the next minute at which point you will remove from the heat and set aside for service.
Coat your chicken in flour then egg then breadcrumb and finally the Niknaks (make sure the Niknaks and crushed up good and proper otherwise they will just fall off). Transfer the breasts to a very hot frying pan with about 5 table spoons vegetable oil and cook for 2 minutes each side. Transfer to a plate and leave to rest for a minute, after which serve over rice and pour on the curry sauce. Season and add a wedge of lemon for taste. Job done.
6 thoughts on “Yeung’s Concentrated Chinese Curry Mix”
“Make a roux”- ooh, get Yotam Ottolengi.
Nik Naks? Fantastic choice. First time i’ve come across your blog. Excellent work – keep it up!
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