My Mum had an 80’s print of the Women’s Weekly Chinese Cooking Class cookbook; it is full of ‘old school’ Chinese recipes. By old school I mean it has the ingredients & directions for everything from scratch. There are a few family favourite recipes in the book, so as we all grew up & moved out it was commonplace for Mum to receive a phone call at dinnertime from one of us asking for a recipe, of course we had written down our favourites to take home but if you are anything like me, and the rest of my family it seems, those pieces of paper can never be found when you need them. Needless to say but Mum got quite annoyed with the regular phone calls and much to her delight (and ours) she discovered the book had been reprinted and promptly bought copies for my sister, Auntie and me. We were all excited to receive our very own copy until we realised the book had been revised and where 3 ingredients may have previously been the new version would suggest packets and premade concoctions. We were quite disappointed, a few months later Mum found an old version at a market, there was a battle royal over who would get it so she decided no one would until she had found 3 more copies. Her find sparked a yearlong search at garage sales, trash & treasure markets and second hand book dealers until copies could be found for all of us. This recipe is inspired by that cookbook and the Chinese curries favoured by the British, it has Thai and Indian elements and I can guarantee there isn’t a curry fan out there who won’t love the flavour!
Ingredients
750g of chicken thighs or breast
1 large onion
1 large handful of snow peas
2 teaspoons of Indian curry powder
1 tablespoon of vegetable oil
2 tablespoons of Thai sate sauce
1 tablespoon of soy sauce
1 tablespoon of sweet sherry
1 tablespoon of hot chilli sauce
1 tablespoon of EDC stock
3 teaspoons of cornflour
Method
1) Peel and quarter onion, chop on speed 7 for 2-3 seconds
2) Add oil and sauté for 2mins on 100c, speed 1, meanwhile prepare snow peas and slice breast into thin strips or cut thighs into quarters
3) Add all sauce ingredients into bowl except cornflour. Add chicken and cook for 10mins on 100c, speed 1 (15mins if using thighs)
4) Add cornflour towards end of cooking process, at least 1 minute before end, add through hole in top of jug
5) Serve with steamed rice, garnish with something crunchy like fried shallots
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