Chinese Curry Sauce
Cowbridge Kitchen
About This Recipe
There are many recipes for Curry Sauce and many types of Curry Sauce to be made. This recipe is a perfectly authentic Chinese style curry sauce and it tastes just the same as the takeaway.
The main difference with a Chinese style sauce is that the onions are often in large chunks and the sauce is slightly translucent as it is thickened with Cornflour.
This Chinese Curry Sauce is ideal with any type of Chinese rice, such as Egg Fried Rice or Special Fried rice.
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The history of Chinese curry sauce is a fascinating blend of culinary influences and cultural adaptation. While curry is often associated with Indian cuisine, its incorporation into Chinese takeout reflects the broader trend of fusion food that emerged in the late 20th century.
As Chinese immigrants settled in various parts of the world, particularly in the UK, they began to adapt traditional recipes to cater to local tastes. This led to the creation of a unique version of curry sauce that combines the rich, aromatic spices typical of Indian curry with the savory, umami flavors found in Chinese cooking. The sauce often features a base of soy sauce, garlic, and ginger, enhanced with curry powder, which gives it that distinctive yellow hue.
Over time, this dish has become a staple in many Chinese takeaways, beloved for its versatility and ability to complement a variety of proteins and vegetables.
Today, Chinese curry sauce is not just a menu item; it represents a culinary bridge between cultures, showcasing how food can evolve and adapt while still retaining its roots.
20 mins Prep.
15 minutes Cooking time.
Time
Calories: 93
Protein: 1.4g
Fat: 8.1g
Carbohydrates: 5g
Fiber: 1.4g
Sugar: 3.4g
Nutrition
depending on serving size.
Servings
Difficulty
This recipe falls into the category of Sauces.
This is the same sauce in our Chinese chicken curry, but without the chicken.
Cost to make:
£1.64 / $2.08 (Est.)
Equipment:
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How to Make Chinese Curry Sauce
Curry sauce has many different recipes, you can have a Hot curry sauce, A fruity Curry Sauce even a Sweet Curry Sauce.
In this recipe we are going to make a Chinese Curry sauce, the type you get from the local Chinese takaway. It has large chunks of crunchy onions and peas in a thick and cloopy sauce.
Cuisine:Chinese
ingredients
30 g of Plain Flour
2 tablespoons of Coconut Yogurt
400 ml chicken stock (Made with 1 chicken stock cube)
1 tablespoon of Soy sauce
1 tablespoon of Oyster sauce
1 Brown onion (Chopped)
1 teaspoon of Lazy Garlic
2 teaspoons of hot curry powder
1/2 teaspoon of Ginger Paste
Pinch of chilli flakes
1 teaspoon of Chinese Five Spice
1 Star anise
1/2 teaspoon of Ground cumin
Cooking Instructions
- Cook the Onion , Garlic and Chilli flakes in the melted butter until soft.
- In a jug make up 400 ml of Chicken stock using 1 Chicken Stock Cube.
- Add the Soy sauce & Oyster sauce to the stock and mix well.
- In a small bowl , mix together the Flour , Curry Powder , Five Spice & Cumin. When the onions are soft add the flour and spice's to the pan and mix together with a fork to form a roux.
- Add the Chicken stock and the Star Anise to the pan , then bring to the boil and simmer for 10 minutes so that the sauce can thicken and all of the flavour has a chance to develop.
- Remove the Star Anise before using the sauce.
There are many recipes for Curry Sauce, we have a few here at Cowbridge Kitchen. This Chinese style sauce is based on a typical Chinese restaurant Curry Sauce.
