Chinese takeaway curry sauce
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Chinese takeaway curry sauce

  • 5 8
  • 139
    saves
  • 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.

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Reviews (8)

9

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

4
by meemee

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

2

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

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