Chinese curry sauce recipe

Chinese curry sauce recipe

Ingredients (serves 2-4)
  •     1 medium onion
  •     Garlic paste and ginger paste (about 2-3 tsp of each)
  •     3-4 tbsp of curry powder; I find mild curry powder from Asda works well, failing that most madras curry powders have the right kind of flavour
  •     1 tsp ground turmeric (optional, for colour)
  •     Chilli powder (optional, if you want some heat)
  •     1 tsp Chinese 5 spice
  •     Cornflour
  •     1-2 tsp light soy sauce
  •     400-500ml chicken stock (stock cubes and water if you don’t have any actual stock)
  •     Salt and pepper
  •     Sugar (1-2 tsp)
  •     Cooking oil
Equipment
  •     Chopping board
  •     Knife
  •     Wok or saucepan
  •     Measuring jug
  •     Immersion blender (hand blender) or food processor
Cooking method (20-25 minutes)
  1.     Heat some oil in a pan on a medium-low heat and finely dice the onion.
  2.     When the pan has warmed up add the onion and cook for about 5 minutes until soft, stirring occasionally.
  3.     Add the garlic paste and ginger paste and cook out for a minute or two while stirring.
  4.     Mix the dry spices and sugar with a little bit of water to make a paste and add the the pan, cook out the spices for another minute or two while stirring.
  5.     Add the soy sauce and stock and whack the heat up full, when it comes to a boil reduce the heat to low and leave it to simmer for 10-15 minutes stirring every so often to make sure nothing sticks (and burns) to the bottom of the pan.
  6.     Get the immersion blender and whizz it all up until smooth, or is using a food processor blend and return to the pan.
  7.     Mix some cornflour (about 50g?) with water or chicken stock if you have any left with your fingers to make sure there are no lumps.
  8.     Heat the sauce the pan to a medium high heat, add a little of the cornflour slurry at a time until you reach the desired consistency.
  9.     Add salt and pepper to taste
  10.     Enjoy!
Wok this way…

Though curry isn’t typical of Chinese food it’s still apparently quite a popular dish in southern parts of China, where they add curry powder to some dishes.

As you’d expect, curry powder is a largely western thing making an appearance somewhere around the 18th century, the Asian version tends to have either cinnamon or star anise as additional ingredients (which is why we add a little 5 spice)

On to costing, this sauce rolls in at £1.58, which is about 40p per serving.

A 500g jar or premade sauce is 80p at Tesco so a bit cheaper, but it’s about 150g less than the recipe above and fresh is always more enjoyable.

As someone mentioned in a post the powdered Chinese curry sauce is a good alternative, I’ve used it before and it generally works alright but it’s a bit pricey, about £2.75 for 405g or 0.68p/100g which works out at £4.42 for the amount the above recipe would make you.

So you can see while it’s convenient, it comes at a cost of an extra £2.84, which is enough for a whole chicken.

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