In countries such as India and Suriname, herbal mixtures have been made for centuries, and the well-known curries are actually the trademarks of Indian cuisine in particular. The most famous and sharp curry comes from Madras and Kerala. There is, therefore, no spice made from a nut, plant or whatever called curry, it is a mixture of multiple spices that best suits when it is first hot-fried.
Countries such as Thailand, China, Japan, Malaysia and Indonesia also have many curry dishes, but they are differently composed than the real Indian Curry. Thai curry dishes are not made from curry powder but from fresh herbs and spices that differ a lot from the spices in the curry of the Indian continent. Also, the Indonesian curries are not comparable with Indian curries. Again, the mixtures are made from fresh herbs and spices. Malaysia has more dishes with curry powder as in India, but that is also because there are many people living in India and Sri Lankan descent in comparison with Indonesia. Japan and China, especially Hong Kong, have their own variant of Indian curry. In their curries, the Indian curry powder is boiled in broth and then tied to a curry sauce.
For the chicken mixture:
|For the sauce:||
Cut the chicken into small cubes and put it in a glass dish where a lid can. Add onion in pieces and crushed garlic. Then add soy sauce, soy sauce, chili sauce, olive oil, garlic powder, paprika powder, Masala and salt and pepper. Mix thoroughly and put in the refrigerator with lid. Leave for at least 2 hours (longer is better) and stirring occasionally so that the flavors penetrate well
Start by making the sauce. Let the butter melt gently in the large Wok pan and in the meantime mix the flour with the Massala in a freezer bag. If the butter is well-melted add and stir. It will be a bit of a ‘lump’ but that will change. gradually add half a liter of water and stir well. When it is completely tied, add the other half liters of water and continue stirring. Crumble the bouillon cubes and continue stirring until a smooth sauce has formed.
Put the fire at its lowest and let it, with occasional stirring regularly, gently reduce the sauce (without the lid on it). The sauce should be nice and smooth and certainly not too thin so take the time for it.
Fry the chicken mixture on a medium heat in the small wok. If the chicken is well seared add this to the sauce. Clean the pan and fry the sweet peppers in a little olive oil and then also the chestnut mushrooms. Cool well until the mushrooms are soft.
Add the contents (including moisture from the mushrooms) of the small wok pan to the sauce and mix well. Let it lightly simmer for fifteen minutes occasionally (but regularly) stirring.