Why do UK chinese curries taste so different?

Curry is not a single flavor but a mixture of flavors. The proportions of different spices vary from region to region. The British invented the concept of 'curry powder' but a Malaysian brand curry powder tastes different from a Jamaican one, different from an Indian one, and so on. And of course their are regional variations within each country.

The color difference is not much of an indicator, since this comes mostly from mild-flavored turmeric. It is the balance of other spices that makes the difference. You will have to make your own spice blend.

The Chinese communities in Singapore-Malaysia cook up some wonderful curry dishes because they have lived amid Malay and Indian influences for generations. The "Peranakan" (Straits-born Chinese) in particular are well known for their hot & spicy cuisine a la Chinoise. Below a popular recipe:

Nonya style chicken curry

The traditional nonya curry has its origin in the Malacca Straits and it's a fusion of Portugese, Malaysian, Chinese and Indian cuisines.

Degree of difficulty: Low

You need:

1 1.5kg chicken cut into pieces

2 teaspoons sugar

1 teaspoon salt

4 kaffir lime leaves, finely sliced

1 280ml can coconut milk

2 tablespoons lime juice

6 candlenuts

1 medium sized onion, finely chopped

3 large red chillies (seeds removed)

1/2 thumb-sized ginger

1/2 thumb-sized turmeric root (or 1/2 teaspoon turmeric powder)

6 thin slices of galangal

Method:

Season the chicken with the salt and sugar and set aside.

Pulverise or process candlenuts, onion, chillies, ginger, tumeric and galangal into a fine paste.

Heat about 4 tablespoons of oil in pot and fry the paste ingredients until the oil seeps through and the spices release their fragrance.

Add a few tablespoons of coconut milk to help this process along.

Add the chicken, lime leaves and half the coconut milk. Sauté ingredients over a moderate heat for about 5 minutes.

Then add the rest of the coconut milk and lime juice. Simmer on low for 25 minutes or so until the chicken is cooked.

Add a little water if the curry is too dry for your taste.

Serving Suggestion: Serve with steamed rice.

Chinese don t eat curry, curry is and has never been a part of Chinese food.

Curry is more commonly found in Indian, Thai, Indonesian, and Malaysian food.

hi, i'm of Indian descent, and that i understand for a reality that candy and bitter won't artwork properly with a curry sauce. that's going to maximum probable break the dish and it won't style good. the two varieties or sauces shouldn't in any respect be blended. My husband tried something comparable, and it grew to become into not good. Curry is going properly with tomato paste/sauce, yet not candy and bitter.

i would say it tastes different cause they ulter the recipes in a little bit so that the food can suit the australian taste