Chinese Takeaway Curry Sauce
Chinese Takeaway Curry Sauce
Ingredients
- 1 large onion, finely diced
- 2 cloves garlic, finely diced
- 1 inch ginger, finely diced
- 1 tablespoon oil, as needed
- 40 g curry powder
- 40 g plain flour
- 500 ml chicken stock
- 200 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon MSG, optional
- 1 cup cooked chicken, diced, optional, for Chinese chicken curry
Instructions
- 1
Finely dice the 1 large onion, 2 cloves of garlic, and 1 inch of ginger.
⏱️ 10 min
- 2
In a pan, add about 1 tablespoon of oil and sweat down the diced onions for about 5 minutes until they are soft.
⏱️ 5 min
- 3
Add the finely diced garlic and ginger to the pan and cook for another 1 minute, stirring constantly.
⏱️ 1 min
- 4
Stir in the 40 grams of curry powder and 40 grams of plain flour. Cook for another 1 minute, stirring to create a roux.
⏱️ 1 min
- 5
Gradually pour in the 500 ml of chicken stock and 200 ml of coconut milk, whisking continuously to combine all ingredients and prevent lumps.
⏱️ 2 min
- 6
Bring the sauce to a gentle simmer. Season with 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of MSG (if using). Stir well.
⏱️ 1 min
- 7
Simmer the sauce for 10 minutes, stirring occasionally, until it has thickened to your desired consistency. Then, use an immersion blender to blend the sauce until it is smooth.
⏱️ 10 min
- 8
If making a Chinese chicken curry, add your cooked chicken to the sauce and cook for another 5 minutes to heat through.
⏱️ 5 min
- 9
Serve the Chinese curry sauce hot with rice and chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeaway Curry Sauce
- 1 large onion, finely diced
- 2 cloves garlic, finely diced
- 1 inch ginger, finely diced
- 1 tablespoon oil, as needed
- 40 g curry powder
- 40 g plain flour
- 500 ml chicken stock
- 200 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon MSG, optional
- 1 cup cooked chicken, diced, optional, for Chinese chicken curry
Instructions
- 1
Finely dice the 1 large onion, 2 cloves of garlic, and 1 inch of ginger.
⏱️ 10 min - 2
In a pan, add about 1 tablespoon of oil and sweat down the diced onions for about 5 minutes until they are soft.
⏱️ 5 min - 3
Add the finely diced garlic and ginger to the pan and cook for another 1 minute, stirring constantly.
⏱️ 1 min - 4
Stir in the 40 grams of curry powder and 40 grams of plain flour. Cook for another 1 minute, stirring to create a roux.
⏱️ 1 min - 5
Gradually pour in the 500 ml of chicken stock and 200 ml of coconut milk, whisking continuously to combine all ingredients and prevent lumps.
⏱️ 2 min - 6
Bring the sauce to a gentle simmer. Season with 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of MSG (if using). Stir well.
⏱️ 1 min - 7
Simmer the sauce for 10 minutes, stirring occasionally, until it has thickened to your desired consistency. Then, use an immersion blender to blend the sauce until it is smooth.
⏱️ 10 min - 8
If making a Chinese chicken curry, add your cooked chicken to the sauce and cook for another 5 minutes to heat through.
⏱️ 5 min - 9
Serve the Chinese curry sauce hot with rice and chips.
⏱️ 2 min