Posted in Chicken, Indian, Thai & Chinese Cuisine, Quick and Easy, Sauces, spicy

Chinese Chicken Curry with noodles (quick and easy)


Living in Turkey is great because of all the great produce available as well as the abundance of spices in the market. But sometimes we miss our favourites from back home, and one of mine is good old Chinese Takeaway Curry. So here is a quick and easy recipe For Chinese chicken curry with noodles that anyone can follow.

(All ingredients were found here in Turkey.)

You could also serve with fried rice (recipe on this site) instead of the noodles as an alternative. I find this recipe works best with pre-roasted chicken, so perfect for that left over chicken after a Sunday roast.  Also you can just use the curry sauce recipe for dipping your chips in while watching your favourite TV show.

Serves 4


2 onions (roughly cut in slices)

1 green pepper (thinly sliced with seeds removed)

1 red pepper (thinly sliced with seeds removed)

A handful of mushrooms (sliced)

Some chopped papaya or pineapple

Cooked chicken pieces from a roasted chicken

Olive Oil (for frying)

Chinese curry sauce (recipe below)

Egg fried noodles (4 squares)

Bean sprouts (optional)



 Fry the onions in a little olive oil (about 1-2 tablespoons) for a few minutes then add the peppers and mushrooms. Fry for about another 5 minutes or until they start to turn golden, then add the curry sauce (see below for sauce recipe).

Allow to simmer for a few minutes, then add the cooked chicken pieces and papaya (or pineapple). The fruit is optional but adds sweetness. Simmer over a low heat for about another 5 – 10 minutes.

Place the noodles and beansprouts (if using) in some boiling water and cook over a medium heat for about 5 minutes or until soft.

Strain the noodles and lay in the bottom of a bowl.  Spoon the chicken over the top and drizzle with extra sauce.

***For the Chinese Curry Sauce


3 chicken stock cubes

1½ pints boiling water

3 tablespoons cornflour (mixed with sufficient cold water to make a paste)

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon Chinese five spice powder

½ teaspoon ground ginger (or fresh grated ginger)

¼ teaspoon mild chilli powder (can use hot chilli powder if you prefer a kick)

2 teaspoons mild curry powder

Salt and pepper to taste



In a large jug, mix stock cubes with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.

Stir in the oyster sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well and season with salt and pepper to taste.

It is now ready to be used as a base sauce for curry.  Or you can use alone for dipping chips in.




Posted in Fish, Indian, Thai & Chinese Cuisine, spicy, Uncategorized

Hamsi Chilli Ramen – a Turkish twist to an Eastern Asian dish…


We like anchovies, fried in the traditional Turkish way, and you generally buy them by the kilo meaning you end up eating them for days when there are only 2 of you.  So I came up with an alternative by using another favourite dish of ours, Chicken Ramen, an Eastern Asian dish, and substituted the chicken with the left over fried anchovies.  Then I changed the recipe a tiny bit more and this is what I created…


Fried Anchovies (amount depends on number of people)

1 boiled egg (per person)

1 square of dried Chinese egg noodles (per person)

Boiling water (for noodles)

1 tbsp Olive oil

100 g sliced mushrooms

1 litre fish stock (or chicken if you can’t find fish) (you may need extra  if more people)

4 tsps Thai red curry paste (2 for stock and 2 for sauce)

2 tsps hot chilli sauce

1 tsp oyster sauce

1 tsp sugar

1 green and 1 red pepper (deseeded and chopped)

1 spring onion (sliced)

A bunch of fresh coriander

1 carrot (grated)

1 slice red onion (per person)

1 wedge of lemon (per person)

Fiery hot pepper (optional)


Place noodles in a saucepan and cover with just enough boiling water to cover them.  Allow to simmer for a few minutes or until soft.  Set aside.

Fry the mushrooms in the olive oil for approximately 5 minutes or until cooked.

In a saucepan, bring to the boil and then simmer the chicken stock and 2 tsps of the Thai red curry paste.

Now for the Ramen chilli sauce, mix the remaining 2 tsps of Thai red curry paste, the oyster sauce, chilli sauce and the sugar.

To serve

In a deep bowl put a spoon of Ramen chilli sauce in the bottom of the bowl. Spoon some noodles on top of the sauce then spoon in the broth.  Lay the spring onions, chopped peppers, grated carrot, fried mushrooms and the slice of red onion on top of the noodles.  Slice the boiled egg in half and lay this along with the fish, lemon, coriander and chilli pepper by the side of the other vegetables.  Salt and pepper as preferred.

It may sound complicated, but most of the effort is spent in arranging the food in the bowl.


If you are a lover of spicy food, feel free to add more Thai red curry paste and hot chilli sauce.

As I said, I used leftover fried anchovies.  If making from scratch then, anchovies were cleaned, sliced in half, placed belly to belly then coated in flour and fried on either side until golden.

Posted in Beef Dishes, Indian, Thai & Chinese Cuisine

Fiery Meatball and Vegetable Curry

photo (1)


For the meatballs

1/2 kilo minced beef

1 onion, finely grated

3 cups of breadcrumbs

1 tsp cumin

1 tsp red pepper flakes (optional)

1 tsp black pepper

1/2 tsp salt

2 eggs

1 tsp thyme (or oregano)

*Small cubes of cheddar cheese (optional)

For the curry

1 onion, roughly chopped

2 cloves of garlic, crushed

1 red pepper, chopped

1 tsp ginger, grated

1 courgette (zucchini), cut into cubes

1 aubergine (eggplant), cut into cubes

3 or 4 hot fiery peppers (I used cin bibers), pierced

1 tsp coriander powder

1 tsp cumin powder

1 tsp red pepper flakes

2 tsps garam masala curry powder

1 tbsp flour

2 tsps red curry paste

salt and pepper

400 ml water

4 tbsps of olive oil


For the meatballs

Put all the meatball ingredients into a large bowl and knead well.

Break off bits of the mixture (size approximately same as an egg) and roll into balls.

*I like to put small cubes of cheddar cheese in the centre of the meat balls, but this is optional.

For the curry

Heat oil in a large saucepan then add the onions, garlic, ginger and red peppers and fry for a few minutes.

Add the courgette, aubergine and fiery peppers and continue to fry for a few more minutes.

Next add the coriander, cumin, pepper flakes, garam masala and flour, stir well and cook for 1 minute.

Put in the curry paste and water and stir really well.  Salt and pepper as required and then place required number of meatballs in to the curry (I used 8).  Turn down to a low heat, partially cover with a lid and cook for another 30 minutes, stirring occasionally.


Serve with basmati rice and naan bread.

**note…  the meatball recipe is using 2 eggs to hold them together better when cooking them in a sauce.   If making for only frying then only 1 egg is needed.


Posted in Beef Dishes, Indian, Thai & Chinese Cuisine

Beef, Spinach & Vegetable Thai Green Curry

beef spinach thai green curry


300g diced beef

Beef stock (enough to cover meat)

1 aubergine (eggplant)

1 courgette (zucchini)

Salt and pepper

1 onion (chopped)

1 red pepper (chopped)

5 or 6 hot green chilly peppers

Dash of red wine (optional)

A handful of pineapple chunks

3 tsps Thai green curry paste

1 tbsp plain flour

A little milk

A dash of cream

A large handful of spinach (washed and roughly cut)

2-3 tbsps Worcestershire sauce

Oil for frying (vegetable oil or sesame oil)



Place meat in a small saucepan, pour in enough beef stock to just cover the meat and boil until almost tender.  Keep an eye on it as you don’t want the water to boil away, if needed add more water or a dash of red wine.

Peel the aubergine and courgette.  Cut in half then cut into thin slices.  Place in a colander and sprinkle with salt (to remove excess juices and helps to cook quicker).  Set aside.

Slice the hot green chilly peppers lengthways in half then marinade in the Worcestershire sauce.  Set aside in the fridge.

When the meat is cooked remove from the heat.  Do not throw away the meat juice just yet.

In a wok (or large frying pan), fry the onions for a few minutes, then add the red peppers and the marinaded hot chilly peppers.  Fry for a few minutes more.

Add the aubergines, courgettes, spinach and pineapple pieces and continue frying.

thai green prep

Add the meat to the wok and fry for about 2 minutes more.  Add salt and pepper as required.

To make the Thai green sauce (best to make in advance if you have time) – put the flour and just enough milk in a small bowl to make a thick paste.  Add the green curry paste and mix thoroughly.  Add a dash of cream.  Add a little more milk and some of the meat juice until a little runny (like the consistency of soup).

Add the sauce and slowly spoon a similar amount of meat juice and water  to the amount of sauce into the wok (you don’t want it to be too watery).  If too thick you can add more water, but if it becomes too watery you can always mix another tsp of flour in a bowl with a drop of water and add it.  (Avoid adding extra flour directly to wok or it may become lumpy).  Cook on a low heat for another 20 minutes or so.

Meanwhile prepare the rice of your choice – I prefer Jasmine rice.