Stir fry with a Indian flair | Good Food

For the sauce

1/2 a can of tinned tomatoes
2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
Half a teaspoon Chilli flakes
1tsp Garamond masala
1/2 tsp tamarind paste
Turmeric(pinch)
1 and a half tsp tomato puree
3 tsp dark soy sauce
1tbsp hoisin sauce
2 tsp peanut butter
Half a red onion
Garlic ready chopped
1 tsp paprika

For the stir fry

1/2 a can of tinned tomatoes
2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
Half a teaspoon Chilli flakes
1tsp Garamond masala
1/2 tsp tamarind paste
Turmeric(pinch)
1 and a half tsp tomato puree
3 tsp dark soy sauce
1tbsp hoisin sauce
2 tsp peanut butter
Half a red onion
Garlic ready chopped
1 tsp paprika
110g of chicken breast
4 baby corn
1 can water chestnuts
1 can bamboo shoots
1 tsp Oyster sauce
150g mushrooms
Pepper

On the side

1/2 a can of tinned tomatoes
2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
Half a teaspoon Chilli flakes
1tsp Garamond masala
1/2 tsp tamarind paste
Turmeric(pinch)
1 and a half tsp tomato puree
3 tsp dark soy sauce
1tbsp hoisin sauce
2 tsp peanut butter
Half a red onion
Garlic ready chopped
1 tsp paprika
110g of chicken breast
4 baby corn
1 can water chestnuts
1 can bamboo shoots
1 tsp Oyster sauce
150g mushrooms
Pepper
Bread, noodle or rice

Method

step 1
First thinly slice onion and Fry in a deep pan using spray light spray and a bit of garlic, until golden and caramelised, then add to tinned tomatoes in blender, blend until smooth.Cook in deep pan on medium (6 to 7 gas stove)blended tomatoes, add rest of Indian ingredients for curry.
step 2
Cook for 15 minutes until smooth, adding Chinese ones gradually after ten minutes.Take off heat, place to one side
step 3
Drain tins, chop mushrooms and baby corn thinly, fry in wok using 1 tsp of oil, Add chicken and veg, cook chicken first, until cooked and softer, then add sauce.
step 4
Bring to boil then lower to 7 or 8 gas stove, mix thoroughly, then after 3 minutes pour into bowl or plate and serve