Do you love chips and curry and have you ever wondered how the famous Chinese curry sauce is made? This homemade recipe will teach you how to make the delicious, thick, and velvety sauce you can slather on your chips anytime you fancy.
2cupslow sodium chicken stockI made this using vegetarian stock cubes and water
1TablespoonCornstarchuse with about 2 Tablespoons of water to make slurry
1teaspoonChinese 5 spice seasoning
1TablespoonDark soy sauce
Salt to tasteoptional
Heat olive oil on medium heat and once it is hot and shimmering, stir in the flour with a whisk, continue to stir for another 30 seconds.
Slowly and gradually add chicken stock to the cooked flour and whisk to make a smooth sauce.
Add curry powder, Chinese 5 spice seasoning, and whisk to combine then stir in the soy sauce. Cook for another 2 to 3 minutes or until the sauce no longer tastes floury.
Make a slurry with the cornstarch and water and add it to the sauce to thicken it. Taste and adjust seasoning accordingly. At this point, you can add salt or cayenne pepper for more heat if you desire.
Cook the curry sauce on medium heat for another 2 to 3 minutes, take it off the heat and serve immediately with chips or as desired. Enjoy!
How to storeChinese curry sauce can be kept in the fridge for up to 3 days under the right temperature in an airtight container or a freezer-safe bag.Freeze for up to 3 months in an airtight container or Ziploc bag.Leave to thaw in the fridge overnight or reheat over the stove until warm for liking. You can also reheat from frozen in the microwave.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword chinese curry sauce, chips and curry, curry sauce