This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.
The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.
This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!
Free printable recipe is available on our site: www.kitchensanctuary.com/chin...
Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko
Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water
To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads
INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.
2. Form into walnut-sized balls (you should get 20-22).
3. Heat the oil in a large frying pan (skillet).
4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.
5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.
6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.
7. Add the chicken and beef stocks and milk to the pan.
8. Stir everything together then add the meatballs back into the pan.
9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).
11. Stir through half the sugar and half the lime juice, then taste and add more if needed.
12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
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