I've always liked the currys you get in Chinese takeaways so I had a go at making one the other night. After a bit of research I found the key to the flavour is the curry paste. The jar of wing yip curry paste I used is the one most chinese resturants use (you can buy it in the Sansbury's World Food Section). Well it tasted spot on anyway.

Apart from the chicken of course I added some stock (mixed with the curry paste), 1 Green Pepper, 1 red chilli, fresh ginger, spring onion, carrots and peas.

