Chinese takeaway curry sauce

  • 168saves
  • 35min

About this recipe: I wanted to make my own Chinese curry sauce to stop myself spending a fortune at my local takeaway. It turned out really well! I served it over grilled chicken breasts with rice and peas on the side. I bet it's good over oven chips!

dannyboy County Cork, Ireland

Ingredients

Serves: 4 

  • 3 tablespoons butter
  • 1/2 onion, finely sliced
  • 1 1/2 tablespoons hot curry powder
  • 1 tablespoon plain flour
  • 225ml hot chicken stock
  • 225ml milk
  • 1/2 teaspoon treacle (optional)
  • 2 or 3 tablespoons of double cream

Method

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Melt butter in a large frying pan over medium-low heat. Add the sliced onion and cook for 5 minutes, or until softened.
  2. Sprinkle over the curry powder and the flour; cook for another minute or so until well mixed in.
  3. Pour in the hot chicken stock, milk and 1/2 teaspoon treacle. Simmer gently over low heat for 10 or 15 minutes, stirring often until it has thickened a bit.
  4. Remove from the heat and stir in cream. Taste and season with salt.
  5. Serve over cooked chicken or chips.

Similar recipes

Reviews (9)

madbetty
10

was absolutely delicious....i cooked it without the treacle.... it waas so easy to make definatle gonna cook it again - 14 Feb 2012

HelenHutter
4

This was an amazing substitute for a takeaway chinese curry...... until the cream went in. I left the onions chunky, added finely sliced chilli (I love it spicy!), and squirted in a little honey instead of the treacle, but everything else I kept the same. I will make again but definitely without the addition of cream (although it was horrible with it, just not at all a takeaway curry) - 15 Aug 2013

meemee
by
4

we all loved it and we did use the treacle but you couldn't taste it - 16 Apr 2012

Write a review

Click on stars to rate

More collections