Why do UK chinese curries taste so different?

I used to love UK local chinese food...the curries. I live in Australia now I have never found the same taste. Does anyone know what the difference is, besides the colour of being yellow instead of brown? I long for a good British chinese curry recipe.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.Why do UK chinese curries taste so different?
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 %26amp; 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. Saut茅 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.Why do UK chinese curries taste so different?
i would say it tastes different cause they ulter the recipes in a little bit so that the food can suit the australian taste

oil change