Chinese Take-Away Curry Sauce
This Chinese curry sauce is incredibly quick and simple and can be used to make meat or vegetable curries, or just to dip your chips in!
Amount Per Serving % Daily Value*
Calories 179 8%
Calories from Fat 129
Total Fat 14.4g 22%
Saturated Fat 2.1g 10%
Unsaturated Fat 12.2g
Trans Fat 0.0g
Total Carbohydrate 12.6g 4%
Dietary Fibre 1.7g 6%
Protein 1.8g 3%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 1 small onion cut into thin segments
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 tbsp plain flour
- 2 tsp curry powder (mild, medium or hot according to taste)
- ½ tsp salt
- ½ tsp sweet or mild paprika
- 0-1 tsp chilli powder, according to taste
- Pinch of sugar
- 2 tbsp oil
- Heat the oil in a pan on a medium heat and fry the onions for 2-3 minutes until they become translucent.
- Add in the garlic and ginger and continue cooking for about 2 minutes until the aroma is apparent.
- Add in the flour and curry powder and continue cooking for 20 seconds.
- Add in the remaining spices. Slowly add water with stirring until you reach the consistency of sauce you prefer – somewhere around 1-1½cups.
- Bring to the boil and simmer for 2 minutes, adding more water if required. Stir in a pinch of sugar and your sauce is ready!
The onions are not essential and can be omitted, but why would you?
This sauce can be used to make the kinds of curry that you get from a Chinese take-away. Typically you would part-cook your ingredients (chicken or vegetables) and finish cooking them in the simmering sauce.