Brits have a natural predisposition to make all food distinctly wet, which has resulted in this strange curry legacy. In short, Indian curry was born out of English colonialism in India.

And, when I left home, it was a familiar dish to order at inexpensive “rice plate” Chinese restaurants. It’s something I make at home ... still tastes of home. Curry powders vary a lot ...

How to Make Chinese Chicken Curry Begin by marinating the chicken. In a bowl, combine the chicken pieces with soy sauce, cornstarch, and black pepper. Mix well and let it sit for 20–30 minutes ...

A crowd-pleasing easy chicken curry, packed with Chinese flavours ... 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. Cook the rice according to the packet instructions and keep warm.